Name: Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
Price: 550.95 DKK
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Author: Caterina Barone
ISBN: 9783319657370

Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses af Caterina Barone

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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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Sprog:
Engelsk

ISBN:
9783319657370

Forlag:
Springer International Publishing AG

Indbinding:
Paperback

Sideantal:
41

Udgivet:
15. september 2017

Udgave:
12018

Størrelse:
155x235x0 mm.

Vægt:
97 g.

Leveringstid: 8-11 hverdage.
Forventet levering: 7. marts 2025

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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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