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
Nyckelord: Chemistry, Food Science, Protein Science, Nutrition, Quality Control, Reliability, Safety and Risk
- Författare
- Barebera, Marcella
- Barone, Caterina
- Barone, Michele
- Parisi, Salvatore
- Zaccheo, Aleardo
- Utgivare
- Springer
- Utgivningsår
- 2018
- Språk
- en
- Utgåva
- 1
- Serie
- SpringerBriefs in Molecular Science
- Sidantal
- 6 sidor
- Kategori
- Naturvetenskaper
- Format
- E-bok
- eISBN (PDF)
- 9783319657394
- Tryckt ISBN
- 978-3-319-65737-0
