Histamine Levels in 3 Types of Iranian Cheese by Ion-Exchange Chromatography
Three types of Iranian cheese including Feta, Lighvan and Kope were investigated on the basis of histamine content as a biogenic amine. The separation and determination of this compound were performed by ion-exchange chromatography. Results indicated significant differences in histamine contents am...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Walailak University
2012-04-01
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| Series: | Walailak Journal of Science and Technology |
| Subjects: | |
| Online Access: | http://wjst.wu.ac.th/index.php/wjst/article/view/286 |