High content of biogenic amines in Pecorino cheeses

Food Microbiology

Volumn 34, Issue 1, 2013, Pages 137-144

  Schirone, Maria ^a   Tofalo, Rosanna ^a   Fasoli, Giuseppe ^a   Perpetuini, Giorgia ^a   Corsetti, Aldo ^a   Manetta, Anna Chiara ^a   Ciarrocchi, Aurora ^a   Suzzi, Giovanna ^a  

^a UNIVERSITY OF TERAMO   (Italy)

Author keywords

Abruzzo ewe cheese; Biogenic amines; Quantitative PCR

Indexed keywords

BIOGENIC AMINE;

ANIMAL; ARTICLE; BACTERIUM; CATTLE; CHEESE; CHEMISTRY; EVALUATION; GENETICS; ISOLATION AND PURIFICATION; ITALY; METABOLISM; METHODOLOGY; MICROBIOLOGY; MILK; POLYMERASE CHAIN REACTION; PRODUCT SAFETY; YEAST;

ANIMALS; BACTERIA; BIOGENIC AMINES; CATTLE; CHEESE; CONSUMER PRODUCT SAFETY; ITALY; MILK; POLYMERASE CHAIN REACTION; YEASTS;

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

EID: 84871892428     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.11.022     Document Type: Article

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