Volume 36 - Issue 3 - 197 - 206

Factors Affecting Histamine and Tyramine Formation in Turkish White Cheese

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• H. Nilgün Filiz Budak
• Aynur Gül Karahan
• M. Lütfü Çakmakçı

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• Keywords:
• Biogenic amine
• White cheese
• HPLC
• Ripening periods
• Escherichia coli 43895

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