Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation
In this research, biogenic amine types and quantity of Tulum and Kashar cheeses were determined. In addition, the relationship between biogenic amines and some microbiological-chemical properties of cheese samples were investigated. The contents of tryptamine, phenylethylamine, putrecine, cadaverine...
| Hlavní autoři: | , , , , , |
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| Médium: | Článek |
| Jazyk: | English |
| Vydáno: |
Turkish Science and Technology Publishing (TURSTEP)
2019-04-01
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| Edice: | Turkish Journal of Agriculture: Food Science and Technology |
| Témata: | |
| On-line přístup: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1877 |