Chemical Evolution Of Nitrogen-Based Compounds In Mozzarella Cheeses
idioma: inglês
Editor:
Springer International Publishing AG, setembro de 2017 ‧
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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: | 9783319657370 |
| Editor: | Springer International Publishing AG |
| Data de Lançamento: | setembro de 2017 |
| Idioma: | Inglês |
| Dimensões: | 155 x 235 x 20 mm |
| Encadernação: | Capa mole |
| Páginas: | 41 |
| Tipo de produto: | Livro |
| Coleção: | Springerbriefs In Molecular Science |
| Classificação Temática: |
Livros em Inglês
>
Medicina
>
Nutrição
|
| EAN: | 9783319657370 |
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