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


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Fig. 1

Concentration of histamine in mould cheeses during storage at 22 ± 2°C. Each bar represents results as mean ± SD
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
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
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
Concentration of histamine in hard cheeses during storage at 4 ± 2°C. Each bar represents results as mean ± SD of three replicates
eISSN:
2450-8608
Sprache:
Englisch
Zeitrahmen der Veröffentlichung:
4 Hefte pro Jahr
Fachgebiete der Zeitschrift:
Biologie, Molekularbiologie, Mikrobiologie und Virologie, andere, Medizin, Veterinärmedizin