Biogenic amine content in Chilean Gauda cheese: physico-chemical and microbiological factors that may influence this content-Reference-Cited by-同舟云学术

Biogenic amine content in Chilean Gauda cheese: physico-chemical and microbiological factors that may influence this content

Published:2014-07-10 Issue:4 Volume:67 Page:554-561
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Brito Carmen¹,Cid Natalia¹,Muñoz Ociel¹,Báez Andrea²,Horzella Mariela¹

Affiliation:

1. Instituto de Ciencia y Tecnología de los Alimentos; Facultad de Ciencias Agrarias; Universidad Austral de Chile; Valdivia Chile

2. Instituto de Estadísticas; Facultad de Ciencias Económicas y Administrativas; Universidad Austral de Chile; Campus Isla Teja Valdivia Chile

Funder

Research Direction of Universidad Austral of Chile.

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference35 articles.

1. The effect of storage temperatures and packaging methods on properties of Motal cheese;Andic;Journal of Dairy Science,2010

2. Biogenic amines content in selected commercial fermented products of animal origen;Bunka;Journal of Microbiology, Biotechnology and Food Sciences,2012

3. Biogenic amine-forming microbial communities in cheese;Burdychová;FEMS Microbiology Letters,2007

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