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.
Aldizkaria:
Food Microbiology

ISSN: 1095-9998,  0740-0020

Argitalpen urtea: 2014

Alea: 44

Orrialdeak: 271-277

Mota: Artikulua

DOI: 10.1016/J.FM.2014.06.001 GOOGLE SCHOLAR
Datuen iturria: Scopus