The Determination of Some Microbiological and Chemical Features in Herby Cheese

The objective of this study is to measure the amounts of biogenic amines, microbial counts, values of pH, titratable acidity, dry matter, and salt (%) in herby cheese, a very popular staple in the Turkish diet, and to evaluate the concentration of biogenic amines in terms of public health risks. A h...

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Detalles Bibliográficos
Autores principales: Ekici, Kamil, Okut, Hayrettin, Isleyici, Ozgur, Sancak, Yakup Can, Tuncay, Rabia Mehtap
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6351905/
https://www.ncbi.nlm.nih.gov/pubmed/30641868
http://dx.doi.org/10.3390/foods8010023

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6351905/
https://www.ncbi.nlm.nih.gov/pubmed/30641868
http://dx.doi.org/10.3390/foods8010023

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