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Chemical Evolution Of Nitrogen-Based Compounds In Mozzarella Cheeses

by Salvatore Parisi, Caterina Barone, Marcella Barebera, Aleardo Zaccheo e Michele Barone
language: english
Publisher: Springer International Publishing AG, September of 2017 ‧
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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.

Chemical Evolution Of Nitrogen-Based Compounds In Mozzarella Cheeses

by Salvatore Parisi, Caterina Barone, Marcella Barebera, Aleardo Zaccheo e Michele Barone

Property Description
ISBN: 9783319657370
Publisher: Springer International Publishing AG
Release Date: September of 2017
Language: English
Dimensions: 155 x 235 x 20 mm
Cover: Softcover
Pages: 41
Format: Book
Collection: Springerbriefs In Molecular Science
Categories: Books in English > Medicine > Nutrition
EAN: 9783319657370

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