Conditions allowing the formation of biogenic amines in cheese, 1: decarboxylative properties of starter bacteria
1987
Joosten, H.M.L.J. (Nederlands Inst. voor Zuivelonderzoek, Ede (Netherlands)) | Stadhouders, J.
AGROVOC Keywords
Bibliographic information
Netherlands Milk and Dairy Journal (Netherlands)
Volume
41
Issue
3
Pagination
pp. 247-258
Other Subjects
Fabricacion del queso; Starter cultures/ amines; Fermentos/ aminas; Technologie fromagere; Culture starter/ amine; Cheesemaking
Language
English
Note
20 refs.; Summary (En, Nl)
Type
Summary
1988-08-15
AGRIS AP
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