Degradation of histamine and tyramine by Brevibacterium linens during surface ripening of munster cheese

Journal of Food Protection

Volumn 61, Issue 7, 1998, Pages 874-878

  Leuschner, Renata G K ^a,b   Hammes, Walter P ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b UNILEVER RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BUFFER; CHEESE RIPENING; FERMENTATION; HISTAMINE; MICROBIAL DEGRADATION; PH; TYRAMINE;

BREVIBACTERIUM LINENS;

EID: 0032126881     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-61.7.874     Document Type: Article

References (20)

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