Biogenic amine content and microbiological profile of Pecorino di Farindola cheese

Food Microbiology

Volumn 28, Issue 1, 2011, Pages 128-136

  Schirone, Maria ^a   Tofalo, Rosanna ^a   Mazzone, Giampiero ^a   Corsetti, Aldo ^a   Suzzi, Giovanna ^a  

^a UNIVERSITY OF TERAMO   (Italy)

Author keywords

Biogenic amines; Cheese; CLA; Pecorino di Farindola; Pig rennet

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; ENTEROCOCCUS; ESCHERICHIA COLI; LACTOBACILLUS; LACTOCOCCUS; LISTERIA MONOCYTOGENES; SALMONELLA; STAPHYLOCOCCUS; STREPTOCOCCUS; SUIDAE;

EID: 78149405981     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.09.005     Document Type: Article

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