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Biogenic amines in cheese. II Factors influencing the formation of biogenic amines, with particular reference to the quality of the milk used in cheese makinf

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dc.contributor.authorAntila, P.-
dc.contributor.authorAntila, V.-
dc.contributor.authorMattila, J.-
dc.contributor.authorHakkarainen, H.-
dc.date.accepted2004-11-02-
dc.date.accessioned2013-03-19T10:37:24Z
dc.date.accessioned2025-05-28T10:03:48Z
dc.date.available2013-03-19T10:37:24Z
dc.date.created2004-11-02-
dc.date.issued1985-
dc.description.dacok-
dc.description.stav-
dc.description.ubbkirjasto Aj-K-
dc.format.bitstreamfalse
dc.format.pagerangep. 400-404-
dc.identifier.olddbid398359
dc.identifier.oldhandle10024/457378
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/18912
dc.languagefin-
dc.language.lseng-
dc.language.lsdeu-
dc.publisherValtion maitotalouden tutkimuslaitos-
dc.publisher.placefi-
dc.publisher.placeJokioinen-
dc.relation.ispartofseriesValtion maitotalouden tutkimuslaitos. Tiedonantoja-
dc.relation.issn0358-0202-
dc.relation.numberinseries190-
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/457378
dc.subject.agriforsjuusto-
dc.subject.agriforsmaitotuotteet-
dc.subject.agriforslaatu-
dc.subject.agriforsmaito-
dc.subject.finagriRe-
dc.titleBiogenic amines in cheese. II Factors influencing the formation of biogenic amines, with particular reference to the quality of the milk used in cheese makinf-
dc.typeb-
dc.typeMilchwissenschaft 39 (7) 1984-
dc.type.bib5. Ammattilehtiartikkelit-
dc.type.okmfi=D1 Artikkeli ammattilehdessä|sv=D1 Artikel i en facktidskrift|en=D1 Article in a trade journal|-

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