PRODUCTION OF AFLATOXINS IN SAUSAGE, SALAMI, SUCUK AND KAVURMA

KIVANC M., SERT S., HASENEKOGLU I.

NAHRUNG-FOOD, cilt.36, sa.3, ss.293-298, 1992 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 36 Sayı: 3
  • Basım Tarihi: 1992
  • Doi Numarası: 10.1002/food.19920360313
  • Dergi Adı: NAHRUNG-FOOD
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.293-298
  • Anadolu Üniversitesi Adresli: Hayır

Özet

Forty nine meat product samples were examined for the fungal genera. Penicillium sp. was detected in 74.8% of samples. No sample contained Aspergillus parasiticus or Aspergillus flaws.