1. Açık Erişim@BUU
  2. İndeksli Yayınlar
  3. Web of Science
Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/21074
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dc.contributor.authorYaroğlu, Tolga-
dc.date.accessioned2021-07-05T12:14:08Z-
dc.date.available2021-07-05T12:14:08Z-
dc.date.issued2005-12-
dc.identifier.citationYaroğlu, T. vd. (2005). "Aflatoxin M-1 levels in cheese samples from some provinces of Turkey". Food Control, 16(10), 883-885.en_US
dc.identifier.issn0956-7135-
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2004.08.001-
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0956713504001902-
dc.identifier.urihttp://hdl.handle.net/11452/21074-
dc.description.abstractAflatoxin M-1 (AFM(1)) levels were determined in 600 cheese samples (200 white, 200 kashar and 200 processed cheeses). The samples were collected from some provinces of Turkey and analysed between January 2001 and February 2002 in Bursa, Turkey. AFM(1) levels were determined by competitive enzyme-linked immunosorbent assay (ELISA) technique. The highest AFM(1) concentration was 800 ng/ka in kashar cheese. AFM(1) was detected in 30 (5 %) samples consisting of 10 white, 12 kashar and 8 processed cheese. Altogether, the AFM(1) levels in 6 of 600 (1 %) exceeded the legal limits of 250 ng/kg established by the Turkish Food Codex. (c) 2004 Elsevier Ltd. All rights reserved.en_US
dc.language.isoenen_US
dc.publisherElsevier Scien_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAflatoxin M-1en_US
dc.subjectELISAen_US
dc.subjectCheeseen_US
dc.subjectFoodsen_US
dc.subjectMilken_US
dc.subjectContaminationen_US
dc.subjectFood science & technologyen_US
dc.titleAflatoxin M-1 levels in cheese samples from some provinces of Turkeyen_US
dc.typeArticleen_US
dc.identifier.wos000230046000009tr_TR
dc.identifier.scopus2-s2.0-20444392082tr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.contributor.departmentUludağ Üniversitesi/Veteriner Fakültesi.tr_TR
dc.contributor.orcid0000-0002-5399-2395tr_TR
dc.identifier.startpage883tr_TR
dc.identifier.endpage885tr_TR
dc.identifier.volume16tr_TR
dc.identifier.issue10tr_TR
dc.relation.journalFood Controlen_US
dc.contributor.buuauthorOruç, Hasan Huseyin-
dc.contributor.buuauthorTayar, Mustafa-
dc.contributor.researcheridAAH-2904-2021tr_TR
dc.contributor.researcheridAAI-2212-2021tr_TR
dc.relation.collaborationSanayitr_TR
dc.subject.wosFood science & technologyen_US
dc.indexed.wosSCIEen_US
dc.indexed.scopusScopusen_US
dc.wos.quartileQ2en_US
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