Optimisation, validation and comparison of methods for aflatoxin M1 determination in cheese-Reference-Cited by-同舟云学术

Optimisation, validation and comparison of methods for aflatoxin M1 determination in cheese

Published:2021-05-07 Issue:4 Volume:74 Page:681-688
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Jakšić Sandra¹^ORCID,Živkov Baloš Milica¹,Popov Nenad¹,Torović Ljilja²³,Krstović Saša⁴

Affiliation:

1. Scientific Veterinary Institute ‘Novi Sad’ Novi SadSerbia

2. Faculty of Medicine University of Novi Sad Novi SadSerbia

3. Institute of Public Health of Vojvodina Novi SadSerbia

4. Faculty of Agriculture University of Novi Sad Novi Sad Serbia

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12784

Reference21 articles.

1. Aflatoxin M1 Levels in Surk Samples, a Traditional Turkish Cheese from Southern Turkey

2. The occurrence and effect of unit operations for dairy products processing on the fate of aflatoxin M1: A review

3. Testing the suitability of different high-performance liquid chromatographic methods to determine aflatoxin M1 in a soft fresh Italian cheese

4. Commission Regulation 401/2006 of 23 February 2006 laying down the methods of sampling and analysis for the official control of the levels of mycotoxins in foodstuffs;EC (European Commission);Official Journal of the European Union L,2006

5. Commission Regulation 165/2010 of 26 February 2010 amending Regulation (EC) No 1881/2006 setting maximum levels for certain contaminants in foodstuffs as regards aflatoxins;EC (European Commission);Official Journal of the European Union L,2010

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