Chemical Evolution Of Nitrogen-Based Compounds In Mozzarella Cheeses
language: english
Publisher:
Springer International Publishing AG, September of 2017 ‧
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SYNOPSIS
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.
DETAILS
| 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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