Histamine content in rennet ripening cheeses during storage at different temperatures and times
Madejska Anna | Michalski Mirosław | Pawul-Gruba Marzena | Osek Jacek
In recent years, there has been a great interest in biogenic amines such histamine, as they are associated with the quality and safety of some kinds of fermented foods. The aim of this study was to evaluate the effect of temperature and storage time on the content of histamine in cheeses.
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