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The Effect of Using Different Levels of Calcium Carbonate On the Pysical,Chemical And Sensory Properties of Yoghurt
(2011)
In this research, fortification was applied to milk by adding different amounts of CaCO3. Fortification was performed before and after pasteurization of milk with different levels (200, 400, 600 mg/100ml) of calcium ...
Aflatoxin M1 Determination in Traditional Küp Cheese Samples of Turkey Using Immunoaffinity Column and High-Performance Liquid Chromatography
(2015)
Mycotoxin occurrence in foods, especially in uncontrolled produced traditional foods causes serious health problems. In this study, traditional Küp cheese samples were collected from different part of Anatolian region ...