Production of vasoactive amines during the ripening of Pecorino Carmasciano cheese

Veterinary Research Communications

Volumn 34, Issue SUPPL.1, 2010, Pages

  Mercogliano, R ^a   De Felice, A ^a   Chirollo, C ^a   Cortesi, M L ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Food safety; Pecorino Carmasciano cheese; Vasoactive amines

Indexed keywords

AMINE; BIOGENIC AMINE; CADAVERINE; HISTAMINE; PUTRESCINE; SPERMIDINE; SPERMINE; TYRAMINE; UNCLASSIFIED DRUG; VASOACTIVE AMINE;

BACTERIAL COUNT; CHEESE; CHEESE RIPENING; CONCENTRATION (PARAMETERS); CONFERENCE PAPER; FOOD ANALYSIS; FOOD COMPOSITION; FOOD SAFETY; GOOD MANUFACTURING PRACTICE; HEALTH HAZARD; ITALY; PECORINO CARMASCIANO CHEESE; ANIMAL; ARTICLE; FOOD CONTROL; FOOD HANDLING; MICROBIOLOGY; SHEEP;

BACTERIA (MICROORGANISMS); OVIS ARIES;

ANIMALS; BIOGENIC MONOAMINES; CHEESE; FOOD ANALYSIS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD SAFETY; SHEEP;

EID: 79952197497     PISSN: 01657380     EISSN: 15737446     Source Type: Journal    
DOI: 10.1007/s11259-010-9394-1     Document Type: Conference Paper

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