Comparison of Biogenic Amine Profile in Cheeses Manufactured from Fresh and Stored (4°C, 48 Hours) Raw Goat's Milk

Author: Novella-Rodríguez Sonia   Veciana-Nogués M. Teresa   Roig-Sagués Artur X.   Trujillo-Mesa Antonio J.   Vidal-Carou M. Carmen  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.67, Iss.1, 2004-01, pp. : 110-116

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