文章基本信息

标题：HISTAMINE PRESENCE IN SARDINIAN CHEESES: A RISK ASSESSMENT CONTRIBUTION
作者：P. Mele ; G. Pinna ; B. Soro 等
期刊名称：Italian Journal of Food Safety
电子版ISSN：2239-7132
出版年度：2011
卷号：1
期号：1zero
页码：265-266
DOI：10.4081/ijfs.2011.1S.265
语种：English
出版社：PAGEPress Publications
摘要：The levels of histamine in Sardinian cheeses (Pecorino Sardo dolce, Pecorino Sardo maturo, Pecorino Romano, Fiore Sardo e Casizolu del Montiferru) were determined. The histamine values detected were lower respect to levels reported in the literature (500-1000 ppm).
关键词：histamine;cheese ELISA;NIT