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Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been undertaken i...

Detaylı Bibliyografya
Asıl Yazarlar:	Barone, Caterina (Yazar), Barebera, Marcella (Yazar), Barone, Michele (Yazar), Parisi, Salvatore (Yazar), Zaccheo, Aleardo (Yazar)
Müşterek Yazar:	SpringerLink (Online service)
Materyal Türü:	e-Kitap
Dil:	İngilizce
Baskı/Yayın Bilgisi:	Cham : Springer International Publishing : Imprint: Springer, 2018.
Edisyon:	1st ed. 2018.
Seri Bilgileri:	Chemistry of Foods,
Konular:	Food science. Proteins . Nutrition . Security systems. Food Science. Protein Biochemistry. Nutrition. Security Science and Technology.
Online Erişim:	Full-text access OPAC'ta görüntüle

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