Effect of some factors on the biogenic amines and polyamines content in blue-veined cheese Niva

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F09%3A00002320" target="_blank" >RIV/62157124:16270/09:00002320 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Effect of some factors on the biogenic amines and polyamines content in blue-veined cheese Niva

Original language description

We evaluated the effect of some factors (batch, producer, storage and distribution) on the BA and PA contents and microbial counts in blue-veined cheese Niva. The contents of BA varied according to batch and producer. Considerably higher (P < 0.01) contents of TYR and CAD and counts of enterococci and Enterobacteriaceae were found in the edge samples in comparison with the cheese core.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2009

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Volume of the periodical

27

Issue of the periodical within the volume

1

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

4

Pages from-to

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UT code for WoS article

000269005600129

EID of the result in the Scopus database

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