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    The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese

    The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese by BUNKOVA, Leona, BUNKA, František, MANTLOVA, Gabriela, CABLOVA, Andrea, SEDLACEK, Ivo, SVEC, Pavel, PACHLOVA, Vendula, KRACMARD, Stanislav

    Published in Food microbiology
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