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., ...More

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol.130, no.1, pp.43-48, 2009 (SCI-Expanded) identifier identifier identifier


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.