Production of biogenic amines during the ripening of Pecorino Abruzzese cheese

International Dairy Journal

Volumn 15, Issue 6-9, 2005, Pages 571-578

  Martuscelli, M ^a   Gardini, F ^b   Torriani, S ^c   Mastrocola, D ^a   Serio, A ^a   Chaves Lopez C ^a   Schirone, M ^a   Suzzi, G ^a  

^a UNIVERSITY OF TERAMO   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c UNIVERSITY OF VERONA   (Italy)

Author keywords

Biogenic amines; Ewes' milk cheese; Food safety; Microflora

Indexed keywords

AMINES; BACTERIA; FATTY ACIDS; FOOD PROCESSING; MICROBIOLOGY;

BIOGENIC AMINES; LACTIC ACID BACTERIA (LAB); MICROBIAL GROUPS; PASTEURIZED MILK;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; ENTEROCOCCUS; OVIS; OVIS ARIES; PSEUDOMONAS;

EID: 19744366262     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.11.008     Document Type: Conference Paper

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