Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening

  1. Renes, E.
  2. Diezhandino, I.
  3. Fernández, D.
  4. Ferrazza, R.E.
  5. Tornadijo, M.E.
  6. Fresno, J.M.
Revista:
Food Microbiology

ISSN: 1095-9998 0740-0020

Any de publicació: 2014

Volum: 44

Pàgines: 271-277

Tipus: Article

DOI: 10.1016/J.FM.2014.06.001 GOOGLE SCHOLAR