Formation of biogenic amines and vitamin K contents in the Norwegian autochthonous cheese Gamalost during ripening

Tahir Mahmood Qureshi, Cees Vermeer, Gerd E. Vegarud, Roger K. Abrahamsen, Siv Skeie*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

3 Citations (Web of Science)
Original languageEnglish
Pages (from-to)303-314
JournalDairy Science & Technology
Issue number3
Publication statusPublished - May 2013


  • Gamalost
  • Ripening
  • Biogenic amines
  • Vitamin K

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