TYRAMINE, HISTAMINE, AND TRYPTAMINE CONTENT OF CHEESE

被引：71

作者：

VOIGT, MN ^{[1
]}

EITENMILLER, RR ^{[1
]}

KOEHLER, PE ^{[1
]}

HAMDY, MK ^{[1
]}

机构：

[1] UNIV GEORGIA, DEPT FOOD SCI, ATHENS, GA 30602 USA

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1974年 / 37卷 / 07期

关键词：

D O I：

10.4315/0022-2747-37.7.377

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：377 / 381

页数：5

共 20 条

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KOSIKOWSKY, FV .

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[7] THE INFLUENCE OF TEMPERATURE OF RIPENING ON THE TYRAMINE CONTENT AND FLAVOR OF AMERICAN CHEDDAR CHEESE [J].

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[8]

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[9]

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[10]

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