Biogenic amine production in Olomouc curd cheese (Olomoucké tvarůžky) at various storage conditions

Acta Veterinaria Brno

Volumn 79, Issue 1, 2010, Pages 147-156

  Standarová, Eva ^a   Vorlová, Lenka ^a   Kordiovská, Pavlína ^a   Janštová, Bohumíra ^a   Dračková, Michaela ^a   Borkovcová, Ivana ^a  

^a UNIVERSITY OF VETERINARY AND PHARMACEUTICAL SCIENCES   (Czech Republic)

Author keywords

Cadaverine; HPLC; Olomouck tvar ky; Sensory analysis; Smear ripened cheese; Storage conditions; Temperature; Tyramine

Indexed keywords

EID: 77950351435     PISSN: 00017213     EISSN: None     Source Type: Journal    
DOI: 10.2754/avb201079010147     Document Type: Article

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