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书籍（章节） Amines and nitrosamines. Occurrence, significance, metabolismand determination
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作者 A Asker 摘要：This book, the 4th in the series 'Fortschritte in der Lebensmittelwissenschaft' (Progress in food science), includes a section (pp. 15-25, 24 ref.) dealing specifically with the occurrence of amines in milk and cheese. Other parts of the book cover the significance of amines as flavour compounds in cheese; their value as a criterion of product quality (e.g. histamine and tyramine in dried milk) |
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