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Chemical Evolution Of Nitrogen-Based Compounds In Mozzarella Cheeses eBook
idioma: inglês
Editor:
Springer International Publishing, setembro de 2017 ‧
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59,61€
10% DESCONTO
CARTÃO
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DISPONIBILIDADE IMEDIATA
Ebook para ADE
SINOPSE
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.
DETALHES
| Propriedade | Descrição |
|---|---|
| ISBN: | 9783319657394 |
| Editor: | Springer International Publishing |
| Data de Lançamento: | setembro de 2017 |
| Idioma: | Inglês |
| Tipo de produto: | eBook |
| Formato e Compatibilidade: | |
| Coleção: | Springerbriefs In Molecular Science |
| Classificação Temática: |
eBooks em Inglês
>
Medicina
>
Nutrição
|
| EAN: | 9783319657394 |
| Acessibilidade: | Ver características de acessibilidade indicadas pelo editor |
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