Time and temperature dependent microbiological and mycotoxin (ochratoxin-A) levels in boza

Uysal U. D. , Oncu E. M. , Berikten D. , Yilmaz N., TUNCEL N. B. , Kivanc M., ...Daha Fazla

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, cilt.130, sa.1, ss.43-48, 2009 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 130 Konu: 1
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1016/j.ijfoodmicro.2008.12.032
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
  • Sayfa Sayıları: ss.43-48

Özet

This study describes the examination of microbiological tests and the determination of OTA in boza temperature and time dependently. Prior to the analysis, physicochemical properties of the boza samples such as moisture, total acidity as lactic acid, pH, protein amount and viscosity were investigated.