Effects of heat, processing time and pH on the microflora, aflatoxin content and storability of “wara”, a soft, white cheese-Reference-Cited by-同舟云学术

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Effects of heat, processing time and pH on the microflora, aflatoxin content and storability of “wara”, a soft, white cheese

Published:1992 Issue:3 Volume:36 Page:259-264
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Adegoke G. O.,Nse E. N.,Akanni A. O.

Publisher

Wiley

Subject

Food Science

Reference30 articles.

1. Effects of sodium metabisulphite, hydrogen peroxide and heat on aflatoxin B1 in lafun and gari - two cassava products

2. Association of Official Analytical Chemists, AOAC, Washington D.C., 1980.

3. Cheese-making properties of vegetable rennet from sodom apple (Calotropis procera)

4. McGraw-Hill Encyclopaedia of Science and Technology, Vol 8, pp. 506–507. McGraw-Hill Inc., USA, 1977.

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sensory acceptability and storage stability of pasta produced from yellow yam and kidney bean composite flour;Food and Humanity;2023-12

2. Calotropis procera (apple of sodom);CABI Compendium;2022-01-07

3. A preliminary study on the quality and safety of street-vended warankasi (a Nigerian soft white cheese) from Ibadan, Oyo state, Nigeria;British Food Journal;2017-02-06

4. Inhibition of toxicogenicBacillus licheniformis553/1 in Nigerian Wara soft cheese by nisin-producingLactococcus lactisLAC309;International Journal of Food Science & Technology;2009-02

5. Production of wara, a West African soft cheese using lemon juice as a coagulant;LWT - Food Science and Technology;2008-03

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