Acceso abierto

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


Cite

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
Idioma:
Inglés
Calendario de la edición:
4 veces al año
Temas de la revista:
Life Sciences, Molecular Biology, Microbiology and Virology, other, Medicine, Veterinary Medicine