Barbera, Marcella
Chemical Profiles of Industrial Cow’s Milk Curds
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
Avainsanat: Chemistry, Food Science, Protein Science, Nutrition
- Tekijä(t)
- Barbera, Marcella
- Barone, Caterina
- Barone, Michele
- Parisi, Salvatore
- Steinka, Izabela
- Julkaisija
- Springer
- Julkaisuvuosi
- 2017
- Kieli
- en
- Painos
- 1
- Sarja
- SpringerBriefs in Molecular Science
- Sivumäärä
- 6 sivua
- Kategoria
- Eksaktit luonnontieteet
- Tiedostomuoto
- E-kirja
- eISBN (PDF)
- 9783319509426
- Painetun ISBN
- 978-3-319-50940-2
