Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses - SpringerBriefs in Molecular Science - Caterina Barone - Books - Springer International Publishing AG - 9783319657370 - September 15, 2017
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Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses - SpringerBriefs in Molecular Science 1st ed. 2018 edition


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This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. As certain biogenic amines display a toxic potential to humans, considerable research has been undertaken in recent years to evaluate their presence in fermented foods, such as cheeses.


41 pages, 5 Illustrations, color; 1 Illustrations, black and white; VI, 41 p. 6 illus., 5 illus. in

Media Books     Paperback Book   (Book with soft cover and glued back)
Released September 15, 2017
ISBN13 9783319657370
Publishers Springer International Publishing AG
Pages 41
Dimensions 150 × 220 × 10 mm   ·   97 g

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