HISTAMINE PRESENCE IN SARDINIAN CHEESES: A RISK ASSESSMENT CONTRIBUTION
The levels of histamine in Sardinian cheeses (Pecorino Sardo dolce, Pecorino Sardo maturo, Pecorino Romano, Fiore Sardo e Casizolu del Montiferru) were determined. The histamine values detected were lower respect to levels reported in the literature (500-1000 ppm).
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| Główni autorzy: | , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
PAGEPress Publications
2011-01-01
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| Seria: | Italian Journal of Food Safety |
| Hasła przedmiotowe: | |
| Dostęp online: | http://www.pagepressjournals.org/index.php/ijfs/article/view/881 |
| Etykiety: |
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