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Barbera, Marcella

Chemical Profiles of Industrial Cow’s Milk Curds

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

58,65€

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ISBN: 9783319509426
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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

Nyckelord: Chemistry, Food Science, Protein Science, Nutrition

Författare
 
 
 
 
Utgivare
Springer
Utgivningsår
2017
Språk
en
Utgåva
1
Serie
SpringerBriefs in Molecular Science
Kategori
Naturvetenskaper
Format
E-bok
eISBN (PDF)
9783319509426
Tryckt ISBN
978-3-319-50940-2

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