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Production of biogenic amines during the ripening of Pecorino Abruzzese cheese

✍ Scribed by M. Martuscelli; F. Gardini; S. Torriani; D. Mastrocola; A. Serio; C. Chaves-López; M. Schirone; G. Suzzi

Book ID: 116539828
Publisher: Elsevier Science
Year: 2005
Tongue: English
Weight: 246 KB
Volume: 15
Category: Article
ISSN: 0958-6946
DOI: 10.1016/j.idairyj.2004.11.008

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