Effect of post-ripening processing on the histamine and histamine-producing bacteria contents of different cheeses

International Dairy Journal

Volumn 19, Issue 12, 2009, Pages 759-762

  Ladero, Victor ^a   Fernández, María ^a   Alvarez, Miguel A ^a  

^a DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BIOGENIC AMINES; EMMENTAL CHEESE; REAL-TIME QUANTITATIVE PCR;

BACTERIOLOGY; CUTTING;

AMINES;

BACTERIA (MICROORGANISMS);

EID: 69749128641     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2009.05.010     Document Type: Article

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