Qualitative and quantitative evaluation of biogenic amines in vitro production by bacteria isolated from ewes’ milk cheeses-Reference-Cited by-同舟云学术

Qualitative and quantitative evaluation of biogenic amines in vitro production by bacteria isolated from ewes’ milk cheeses

Published:2017-10-23 Issue:4 Volume:244 Page:721-728
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Beatrice Torracca^ORCID,Francesca Pedonese^ORCID,Barbara Turchi^ORCID,Filippo Fratini^ORCID,Roberta Nuvoloni^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s00217-017-2992-1/fulltext.html

Reference41 articles.

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3. Shalaby AR (1996) Significance of biogenic amines for food safety and human health. Food Res Int 29:675–690

4. ten Brink B, Damink C, Joosten HMLJ, Huis in’t Veld JHJ (1990) Occurrence and formation of biologically active amines in foods. Int J Food Microbiol 11:73–84

5. Commission European (2005) Commission regulation no 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Off J Eur Union L338:1–26

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