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In this study, the effect of smoking on the amount of biogenic amines (BA) in Circassian cheese was evaluated. The chemical and microbiological changes related to BA formation in smoked and non-smoked Circassian cheeses were evaluated after 0, 15, 30, 45, 60, and 90 days of storage. At each ending of storage time, tyramine (TYR) and histamine (HIS) could not be detected in any of the samples. Furthermore,...
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