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Aflatoxin M1 Transfer Rate from Milk into Cheese and Whey During the Production of Hard Cheese Cover

Aflatoxin M1 Transfer Rate from Milk into Cheese and Whey During the Production of Hard Cheese

Contemporary Agriculture
Volume 67 (2018): Issue 3-4 (December 2018)
By: Saša Krstović,  Anka Popović Vranješ,  Anka Kasalica,  Marija Jevtić and  Igor Jajić  
Open Access
|Jan 2019

Authors

Saša Krstović

sasa.krstovic@stocarstvo.edu.rs

University of Novi Sad, Faculty of Agriculture, Novi Sad, Serbia

Anka Popović Vranješ

Institute of Science Application in Agriculture, Belgrade, Serbia

Anka Kasalica

JPS Dairy Institute, Belgrade, Serbia

Marija Jevtić

University of Novi Sad, Faculty of Medicine, Novi Sad, Serbia

Igor Jajić

University of Novi Sad, Faculty of Agriculture, Novi Sad, Serbia
DOI: https://doi.org/10.1515/contagri-2018-0031 | Journal eISSN: 2466-4774 | Journal ISSN: 0350-1205
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Language: English
Page range: 215 - 220
Submitted on: Nov 16, 2018
Accepted on: Dec 26, 2018
Published on: Jan 3, 2019
Published by: University of Novi Sad
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
aflatoxin M1,
transfer,
milk,
hard cheese,
whey,
HPLC-FLD
Related subjects:
Business and economics,
Business management,
Industries,
Agribusiness, food industry,
Life sciences,
Plant science,
Zoology,
Medicine,
Veterinary medicine

© 2019 Saša Krstović, Anka Popović Vranješ, Anka Kasalica, Marija Jevtić, Igor Jajić, published by University of Novi Sad
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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