Comparison of Biogenic Amine Profile in Cheeses Manufactured from Fresh and Stored (4°C, 48 Hours) Raw Goat's Milk

Journal of Food Protection

Volumn 67, Issue 1, 2004, Pages 110-116

  Novella Rodríguez, Sonia ^a   Veciana Nogués, M Teresa ^a   Roig Sagués, Artur X ^b   Trujillo Mesa, Antonio J ^b   Vidal Carou, M Carmen ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMALIA; BACTERIA (MICROORGANISMS); CAPRA HIRCUS; ENTEROBACTERIACEAE; ENTEROCOCCUS; LACTOBACILLUS; LACTOCOCCUS;

EID: 0346463331     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-67.1.110     Document Type: Article

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