Caterina Barone

(Author)

Chemical Evolution of Nitrogen-Based Compounds in Mozzarella Cheeses (2018)Paperback - 2018, 15 September 2017

Name: Chemical Evolution of Nitrogen-Based Compounds in Mozzarella Cheeses (2018)
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ISBN: 3319657372

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Part of Series

Springerbriefs in Molecular Science

Part of Series

Chemistry of Foods

Print Length

41 pages

Date Published

15 Sep 2017

ISBN-10

3319657372

ISBN-13

9783319657370

Description

Critically assesses the consequences of protein modifications in mozzarella cheeses
Compares different factors influencing the chemical amides profile and evolution in cheeses
Introduces analytical methods and simulation techniques to control proteinaggregation, proteolysis and profiles of selected chemical substances

Product Details

Authors:

Caterina Barone Marcella Barebera Michele Barone Salvatore Parisi Aleardo Zaccheo

Book Edition:

2018

Book Format:

Paperback

Country of Origin:

Date Published:

15 September 2017

Dimensions:

23.39 x 15.6 x 0.25 cm

ISBN-10:

3319657372

ISBN-13:

9783319657370

Language:

English

Location:

Cham

Pages:

Publisher:

Springer

Series:

Springerbriefs in Molecular Science Chemistry of Foods

Weight:

81.65 gm

Description

Product Details

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