Biogenic Amines Levels in Old Kariesh Cheese and Ripened Domiati Cheese, Qena, Egypt

SVU-International Journal of Veterinary Sciences

Ahmed Y. Nassar¹  Enas Ahmed Noseer²  Faten Fareed³  Obeid Shanab³  Mohammed Salah³  Ahmed Shaban Ahmed⁴  Mona A. El-Zamkan⁴  Islam Ibrahim Sabeq⁵  Aml Mokhtar⁶  Rofida F. Moftah⁷ 

[1] Department of Biochemistry, Faculty of Medicine, Assiut University, Assiut, Egypt;Department of Biochemistry, Faculty of Veterinary Medicine, Aswan University, Aswan, Egypt;Department of Biochemistry, Faculty of Veterinary Medicine, South Valley University, Qena 83523, Egypt;Department of Food Hygiene and Control (Milk Hygiene), Faculty of Veterinary Medicine, South Valley University, Qena 83523, Egypt;Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University;Department of Microbiology & Immunology, Faculty of Veterinary Medicine, Aswan University, Egypt;Food Science and Technology Department, Faculty of Agriculture, Assiut University, Assiut, Egypt;

关键词: biogenic amines;    cadaverine;    histamine;    hplc;    putrescine;    tyramine;   

DOI  :  10.21608/SVU.2022.117123.1172

来源: DOAJ

【 授权许可】

Unknown