A chemometric investigation of the effect of the cheese-making process on contents of biogenic amines in a semi-hard Italian cheese (Toma)

Food Chemistry

Volumn 82, Issue 4, 2003, Pages 545-551

  Gennaro, M C ^a   Gianotti, V ^a   Marengo, E ^a   Pattono, D ^b   Turi, R M ^b  

^a UNIVERSITY OF EASTERN PIEDMONT   (Italy)

^b UNIVERSITY OF TURIN   (Italy)

Author keywords

Biogenic amines; Experimental design in cheese making; RP HPLC; Toma cheese

Indexed keywords

BIOGENIC AMINE; CADAVERINE; HISTAMINE; PUTRESCINE; TYRAMINE;

ARTICLE; BACTERIAL METABOLISM; BACTERIAL STRAIN; CHEESE; CHEESEMAKING; CHEMOMETRICS; EXPERIMENTAL DESIGN; FOOD ANALYSIS; FOOD PROCESSING; INTERMETHOD COMPARISON; MILK; PASTEURIZATION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

BACTERIA (MICROORGANISMS);

EID: 0037626982     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00009-8     Document Type: Article

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