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Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses - SpringerBriefs in Molecular Science Caterina Barone 1st ed. 2018 edition
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Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses - SpringerBriefs in Molecular Science
Caterina Barone
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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