Barebera, Marcella
Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
1. Biogenic Amines in Cheeses: Types and Typical Amounts
Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Aleardo Zaccheo
2. Evolutive Profiles of Caseins and Degraded Proteins in Industrial High-Moisture Mozzarella Cheeses. A Simulative Approach
Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Aleardo Zaccheo
3. Evolutive Profiles of Caseins and Degraded Proteins in Industrial Low-Moisture Mozzarella Cheeses. A Simulative Approach
Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Aleardo Zaccheo
4. Evolutive Profiles of Caseins and Degraded Proteins in Industrial Diced Mozzarella Cheeses. A Simulative Approach
Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Aleardo Zaccheo
Avainsanat: Chemistry, Food Science, Protein Science, Nutrition, Quality Control, Reliability, Safety and Risk
- Tekijä(t)
- Barebera, Marcella
- Barone, Caterina
- Barone, Michele
- Parisi, Salvatore
- Zaccheo, Aleardo
- Julkaisija
- Springer
- Julkaisuvuosi
- 2018
- Kieli
- en
- Painos
- 1
- Sarja
- SpringerBriefs in Molecular Science
- Sivumäärä
- 6 sivua
- Kategoria
- Eksaktit luonnontieteet
- Tiedostomuoto
- E-kirja
- eISBN (PDF)
- 9783319657394
- Painetun ISBN
- 978-3-319-65737-0
