Changes of biogenic amine concentrations in hard cheese made from refrigerated yak's milk during ripening
<b>Objective:</b> The research aimed to reveal the changes of biogenic amines in cheese made from different refrigerated milk during ripening and evaluate its quality safety. <b>Methods:</b> The hard cheese made from yak milk refrigerated for 24, 48 and 72 hours was taken as the research object, and...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
The Editorial Office of Food and Machinery
2023-06-01
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| Serie: | Shipin yu jixie |
| Soggetti: | |
| Accesso online: | http://www.ifoodmm.com/spyjxen/article/abstract/20230518 |
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