HISTAMINE PRESENCE IN SARDINIAN CHEESES: A RISK ASSESSMENT CONTRIBUTION
P. Mele, G. Pinna, B. Soro and 2 more
Italian Journal of Food Safety · 2011
doi:10.4081/ijfs.2011.1s.265 (opens in a new tab)
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Abstract
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).
Abstract licence: CC BY-NC
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