A study on the occurrence of aflatoxin M1 in Iranian Feta cheese

By A. Kamkar. 2006

114 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/d5c403d94083d7589459ae8b6ec29a8757a594fb

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. S. S. Saei-Dehkordi
2. T. Jafari
3. M. Rahnama
4. Biotechnical Fac
5. A. Fallah
6. S. G. Teger

In Plant Science

1. S. S. Saei-Dehkordi
2. T. Jafari
3. M. Rahnama
4. Biotechnical Fac
5. A. Fallah
6. S. G. Teger

Citations in the corpus

• THE MICROBIOLOGICAL QUALITY OF RAW MILK AFTER INTRODUCING THE TWO DAY'S MILK COLLECTING SYSTEM (2008, background): “These micro-organisms were very often transferred from feed to milk (Blanco et al., 1988; Lopez et al., 2003; Kamkar, 2005).”
• Seasonal variation of aflatoxin M1 contamination in industrial and traditional Iranian dairy products (2011, result): “Comparing our findingswith the previous studies conducted in Iran (Fallah, 2010a; Fallah, Jafari, Fallah,&Rahnama, 2009;Kamkar, 2006), this survey revealed lower AFM1 contamination in Lighvan cheese thanwhite cheese prepared from cowmilk.”