BIOGENIC AMINE CONTENT AND CHEMICAL AND PHYSICAL FEATURES OF ITALIAN FORMAGGIO DI FOSSA. Italian Journal of Food Safety, [S. l.], v. 1, n. 8, p. 49–53, 2010. DOI: 10.4081/ijfs.2010.1037. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2010.8.49. Acesso em: 21 apr. 2026.