HISTAMINE PRESENCE IN SARDINIAN CHEESES: A RISK ASSESSMENT CONTRIBUTION
oleh: P. Mele, G. Pinna, B. Soro, B. Vodret, M.R. Mancuso
| Format: | Article |
|---|---|
| Diterbitkan: | PAGEPress Publications 2011-01-01 |
Deskripsi
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).