Microbiological, biochemical and biogenic amine profiles of Terrincho cheese manufactured in several dairy farms-Reference-Cited by-同舟云学术

Microbiological, biochemical and biogenic amine profiles of Terrincho cheese manufactured in several dairy farms

Published:2008-06 Issue:6 Volume:18 Page:631-640
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Pintado Ana I.E.,Pinho Olívia,Ferreira Isabel M.P.L.V.O.,Pintado M. Manuela E.,Gomes Ana M.P.,Malcata F.X.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference37 articles.

1. AOAC. (2000a). Official method no. 935.42—Ash of cheese, 33.7.07. Official methods of analysis (Vol. II, 17th edn.). Gaithersburg, MD, USA: Association of Official Analytical Chemists.

2. AOAC. (2000b). AOAC official method no. 935.43—Chloride (total) in cheese, 33.7.10. Official methods of analysis (Vol. II, 17th edn.). Gaithersburg, MD, USA: Association of Official Analytical Chemists.

3. AOAC. (2000c). Official method no. 920.123—Nitrogen in cheese, 33.7.12. Official methods of analysis (Vol. II, 17th edn.). Gaithersburg, MD, USA: Association of Official Analytical Chemists.

4. AOAC. (2000d). Official method no. 920.124—Acidity of cheese, 33.7.14. Official methods of analysis (Vol. II, 17th edn.). Gaithersburg, MD, USA: Association of Official Analytical Chemists.

5. Improved screening procedure for biogenic amine production by lactic acid bacteria;Bover-Cid;International Journal of Food Microbiology,1999

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