Effect of γ-irradiation upon biogenic amine formation in blue cheese during storage

Faculty Agriculture Year: 2011
Type of Publication: ZU Hosted Pages: 373-376
Authors:
Mohammed Abdul Hameed Mohammed Hasssan
Journal: International Dairy Journal Elsevier B.V Volume: 5
Keywords : Effect , γ-irradiation upon biogenic amine formation    
Abstract:
The evolution in biogenic amine content of 12-day old Blue cheese, was monitored throughout storage at 5 °C, either non-irradiated or γ-irradiated at 2, 4 or 6 kGy. On a dry weight (DW) basis, the total content of biogenic amines increased
   
     
 
       

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  • Mohammed Abdul Hameed Mohammed Hasssan, "Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage", © 2017 Springer International Publishing AG. Part of Springer Nat, 2013 More
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