@article{Mele_Pinna_Soro_Vodret_Mancuso_2011, title={HISTAMINE PRESENCE IN SARDINIAN CHEESES: A RISK ASSESSMENT CONTRIBUTION}, volume={1}, url={https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.1S.265}, DOI={10.4081/ijfs.2011.881}, abstractNote={The levels of histamine in Sardinian cheeses (Pecorino Sardo dolce, Pecorino Sardo maturo, Pecorino Romano, Fiore Sardo e Casizolu del Montiferru) were determined. The histamine values detected were lower respect to levels reported in the literature (500-1000 ppm).}, number={1zero}, journal={Italian Journal of Food Safety}, author={Mele, P. and Pinna, G. and Soro, B. and Vodret, B. and Mancuso, M.R.}, year={2011}, month={Jan.}, pages={265–266} }