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Histamine content in rennet ripening cheeses during storage at different temperatures and times Cover

Histamine content in rennet ripening cheeses during storage at different temperatures and times

Journal of Veterinary Research
Volume 62 (2018): Issue 1 (March 2018)
By: Anna Madejska,  Mirosław Michalski,  Marzena Pawul-Gruba and  Jacek Osek  
Open Access
|Mar 2018

Authors

Anna Madejska

Department of Hygiene of Food of Animal Origin National Veterinary Research Institute, Pulawy, Poland

Mirosław Michalski

Department of Hygiene of Food of Animal Origin National Veterinary Research Institute, Pulawy, Poland

Marzena Pawul-Gruba

Department of Hygiene of Food of Animal Origin National Veterinary Research Institute, Pulawy, Poland

Jacek Osek

josek@piwet.pulawy.pl

Department of Hygiene of Food of Animal Origin National Veterinary Research Institute, Pulawy, Poland
DOI: https://doi.org/10.2478/jvetres-2018-0009 | Journal eISSN: 2450-8608
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Language: English
Page range: 65 - 69
Submitted on: Oct 31, 2017
|
Accepted on: Feb 26, 2018
|
Published on: Mar 30, 2018
Published by: National Veterinary Research Institute in Pulawy
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
histamine,
cheeses,
HPLC-DAD,
storage conditions,
health risk
Related subjects:
Life sciences,
Molecular biology,
Microbiology and virology,
Life sciences, other,
Medicine,
Veterinary medicine

© 2018 Anna Madejska, Mirosław Michalski, Marzena Pawul-Gruba, Jacek Osek, published by National Veterinary Research Institute in Pulawy
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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