Biogenic amines and their producers in Akawi white cheese-Reference-Cited by-同舟云学术

Biogenic amines and their producers in Akawi white cheese

Published:2016-02-17 Issue:3 Volume:69 Page:386-392
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Pachlová Vendula¹,Buňka František¹,Buňková Leona²,Purkrtová Sabina³,Havlíková Šárka⁴,Němečková Irena⁴

Affiliation:

1. Department of Food Technology; Faculty of Technology; Tomas Bata University in Zlín; nám. T. G. Masaryka 5555 Zlín Czech Republic

2. Department of Environment Protection Engineering; Faculty of Technology; Tomas Bata University in Zlín; nám. T. G. Masaryka 5555 Zlín Czech Republic

3. Department of Biochemistry and Microbiology; Faculty of Food and Biochemical Technology; Institute of Chemical Technology; Technická 3 Prague Czech Republic

4. Dairy Research Institute; Ke Dvoru 12a Prague Czech Republic

Funder

National Agency for Agriculture Research

Complex Sustainable Systems programme

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference28 articles.

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2. The effect of different packaging methods on the formation of biogenic amines and organic acids in Kashar cheese;Andiç;Journal of Dairy Science,2010

3. Tyramine production of technological important strains of Lactobacillus, Lactococcus and Streptococcus;Buňková;European Food Research and Technology,2009