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Effect of somatic cells count in cow milk on the formation of biogenic amines in cheese
Comparative studies on physicochemical characteristics of milk with different somatic cells count (SCC) (L—low < 400,000 cells/ml, M—medium between 500,000 and 600,000 cells/ml and H—high > 1,000,000 cells/ml) and obtained cheeses, were conducted. No significant differences between samples wer...
Sparad:
| I publikationen: | J Food Sci Technol |
|---|---|
| Huvudupphovsmän: | , , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
Springer India
2021
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| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8292529/ https://ncbi.nlm.nih.gov/pubmed/34366458 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04935-z |
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