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Journal of Veterinary Research
Volume 62 (2018): Issue 1 (March 2018)
Open Access
Histamine content in rennet ripening cheeses during storage at different temperatures and times
Anna Madejska
Anna Madejska
,
Mirosław Michalski
Mirosław Michalski
,
Marzena Pawul-Gruba
Marzena Pawul-Gruba
and
Jacek Osek
Jacek Osek
| Mar 30, 2018
Journal of Veterinary Research
Volume 62 (2018): Issue 1 (March 2018)
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Published Online:
Mar 30, 2018
Page range:
65 - 69
Received:
Oct 31, 2017
Accepted:
Feb 26, 2018
DOI:
https://doi.org/10.2478/jvetres-2018-0009
Keywords
histamine
,
cheeses
,
HPLC-DAD
,
storage conditions
,
health risk
© 2018 A. Madejska et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Fig. 1
Concentration of histamine in mould cheeses during storage at 22 ± 2°C. Each bar represents results as mean ± SD
Fig. 2
Concentration of histamine in mould cheeses during storage at 4 ± 2°C. Each bar represents results as mean ± SD
Fig. 3
Concentration of histamine in hard cheeses during storage at 22 ± 2°C. Each bar represents results as mean ± SD of three replicates
Fig. 4
Concentration of histamine in hard cheeses during storage at 4 ± 2°C. Each bar represents results as mean ± SD of three replicates