Presence of biogenic amines in a traditional salted Italian cheese

International Journal of Dairy Technology

Volumn 62, Issue 2, 2009, Pages 154-160

  Innocente, N ^a   Marino, M ^a   Marchesini, G ^a   Biasutti, M ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Biogenic amines; Cheese; Free amino acids; Processing technology; Proteolysis; Ripening

Indexed keywords

EID: 66149123628     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2009.00479.x     Document Type: Article

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