Technological aspects and analytical determination of biogenic amines in cheese
- Author
- LOIZZO, Monica Rosa1 ; MENICHINI, Francesco1 ; PICCI, Nevio1 ; PUOCI, Francesco1 ; SPIZZIRRI, Umile Grianfranco1 ; RESTUCCIA, Donatella1
[1] Department of Pharmaceutical Sciences, Faculty of Pharmacy, Nutrition and Health Sciences, University of Calabria, 87036 Rende (CS), Italy - Source
Trends in food science & technology (Regular ed.). 2013, Vol 30, Num 1, pp 38-55, 18 p ; ref : 2 p.1/4
- ISSN
- 0924-2244
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Amine biogène Fromage Produit laitier
- Keyword (en)
- Biogenic amine Cheese Dairy product
- Keyword (es)
- Amina biógena Queso Producto lácteo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27170930
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.tifs.2012.11.005 
https://dx.doi.org/10.1016/j.tifs.2012.11.005
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