EFFECT OF HIGH HYDROSTATIC PRESSURE ON BIOGENIC AMINE FORMATION IN CHEESE PRODUCED WITH DIFFERENT BACTERIAL STRAINS

Prof. Dr Livia Simon Sarkadi; gabriella.kisko@uni-corvinus.hu; istvan.dalmadi@uni-corvinus.hu; klara.huszar@uni-corvinus.hu; peter.simon@mail.bme.hu

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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EFFECT OF HIGH HYDROSTATIC PRESSURE ON BIOGENIC AMINE FORMATION IN CHEESE PRODUCED WITH DIFFERENT BACTERIAL STRAINS

Prof. Dr Livia Simon Sarkadi ¹ ; [email protected] ; [email protected] ; [email protected] ; [email protected]

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Prof. Dr Livia Simon Sarkadi et al. EFFECT OF HIGH HYDROSTATIC PRESSURE ON BIOGENIC AMINE FORMATION IN CHEESE PRODUCED WITH DIFFERENT BACTERIAL STRAINS. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/effect-of-high-hydrostatic-pressure-on-biogenic-amine-formation-in-cheese-produc?lang=en>. Acesso em: 02 Nov. 2026. Copy citation

Prof. Dr Livia Simon Sarkadi, 2022, EFFECT OF HIGH HYDROSTATIC PRESSURE ON BIOGENIC AMINE FORMATION IN CHEESE PRODUCED WITH DIFFERENT BACTERIAL STRAINS. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/effect-of-high-hydrostatic-pressure-on-biogenic-amine-formation-in-cheese-produc?lang=en>. Copy citation

Prof. Dr Livia Simon Sarkadi. (2022, May). EFFECT OF HIGH HYDROSTATIC PRESSURE ON BIOGENIC AMINE FORMATION IN CHEESE PRODUCED WITH DIFFERENT BACTERIAL STRAINS. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Prof. Dr Livia Simon Sarkadi, EFFECT OF HIGH HYDROSTATIC PRESSURE ON BIOGENIC AMINE FORMATION IN CHEESE PRODUCED WITH DIFFERENT BACTERIAL STRAINS. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/effect-of-high-hydrostatic-pressure-on-biogenic-amine-formation-in-cheese-produc?lang=en Copy citation

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¹ Applied Biotechnology and Food Science, Budapest University of Technology and Economics

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Food Processing

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