Biogenic amine content in sterilised and pasteurised long-term stored processed cheese
The contents of eight biogenic amines (tryptamine, phenylethylamine, histamine, tyramine, putrescine, cadaverine, spermidine and spermine) were determined in samples of processed cheese, either pasteurised (P) or sterilised (S), and consequently stored for either 22 or 57 weeks at the temperatures o...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
Czech Academy of Agricultural Sciences
2005-10-01
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Series: | Czech Journal of Food Sciences |
Subjects: | |
Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200505-0006_biogenic-amine-content-in-sterilised-and-pasteurised-long-term-stored-processed-cheese.php |