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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: ,  ,   and    
Open Access
|Mar 2018
Figures & tables

Figures & Tables

Fig. 1

Concentration of histamine in mould cheeses during storage at 22 ± 2°C. Each bar represents results as mean ± SD

Fig. 2

Concentration of histamine in mould cheeses during storage at 4 ± 2°C. Each bar represents results as mean ± SD

Fig. 3

Concentration of histamine in hard cheeses during storage at 22 ± 2°C. Each bar represents results as mean ± SD of three replicates

Fig. 4

Concentration of histamine in hard cheeses during storage at 4 ± 2°C. Each bar represents results as mean ± SD of three replicates

DOI: https://doi.org/10.2478/jvetres-2018-0009 | Journal eISSN: 2450-8608 (formerly 2300-3235)
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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
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.

Volume 62 (2018): Issue 1 (March 2018)
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