Login

Barbera, Marcella

Chemical Profiles of Industrial Cow’s Milk Curds

Barbera, Marcella - Chemical Profiles of Industrial Cow’s Milk Curds, ebook

66,10€

Ebook, PDF with Adobe DRM
ISBN: 9783319509426
DRM Restrictions

PrintingNot allowed
Copy to clipboardNot allowed

Table of contents

1. Optimising Lactic Acid Cheese Packaging Systems
Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka

2. Evolutive Profiles of Caseins and Degraded Proteins in Industrial Cow’s Milk Curds
Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka

3. The Production of Industrial Cow’s Milk Curds
Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka

4. Chemical Correlations Between Industrial Curds and Final Cheeses. Can Cheesemakers Standardise Productions?
Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka

Keywords: Chemistry, Food Science, Protein Science, Nutrition

Author(s)
 
 
 
 
Publisher
Springer
Publication year
2017
Language
en
Edition
1
Series
SpringerBriefs in Molecular Science
Category
Natural Sciences
Format
Ebook
eISBN (PDF)
9783319509426
Printed ISBN
978-3-319-50940-2

Similar titles