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Profile of Biogenic Amines in Goat Cheese Made from Pasteurized and Pressurized Milks

✍ Scribed by S. Novella-Rodríguez; M.T. Veciana-Nogués; A.J. Trujillo-Mesa; M.C. Vidal-Carou

Book ID
108823549
Publisher
Institute of Food Technologists
Year
2002
Tongue
English
Weight
472 KB
Volume
67
Category
Article
ISSN
0022-1147

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## Abstract Terpene profiles in cheese can be considered a ‘__terroir__’ fingerprint as the information contained in it should enable the pastures on which the animals were fed to be recognised. Yet a certain elasticity of the signature must be taken into account when determining authentication str