Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses (Bog, Paperback / softback, Engelsk) af Caterina Barone
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Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

(Bog, Paperback / softback, Engelsk)
Forfattere: Caterina Barone, Marcella Barebera, Michele Barone, Salvatore Parisi, Aleardo Zaccheo
Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
Forlag: Springer International Publishing AG

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This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. As certain biogenic amines display a toxic potential to humans, considerable research has been undertaken in recent years to evaluate their presence in fermented foods, such as cheeses.

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Alle detaljer

Forlag Springer International Publishing AG
Forfattere Caterina Barone, Marcella Barebera, Michele Barone, Salvatore Parisi, Aleardo Zaccheo
Type Bog
Format Paperback / softback
Sprog Engelsk
Udgave 1st ed. 2018
Udgivelsesdato 15-09-2017
Første udgivelsesår 2017
Serie Chemistry of Foods
Illustrationer 5 Illustrations, color; 1 Illustrations, black and white; VI, 41 p. 6 illus., 5 illus. in color.
Originalsprog Switzerland
Sideantal 41
Indbinding Paperback / softback
Forlag Springer International Publishing AG
Sideoplysninger 41 pages, 5 Illustrations, color; 1 Illustrations, black and white; VI, 41 p. 6 illus., 5 illus. in
Mål 235 x 155
ISBN-13 / EAN-13 9783319657370