Stability of aflatoxin M1 during manufac
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Nagwa I Hassanin
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Article
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1994
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John Wiley and Sons
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English
β 364 KB
## Abstract Yoghurt, yoghurtβcheese and acidified milk were prepared from pasteurised halfβcream milk, naturally contaminated with aflatoxin M~1~ (AFM~1~) and then were stored at 4Β°C for 2 weeks. Levels of AFM~1~ in these dairy products were high, and then began to decrease during storage period at