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- Author: Caterina Barone
- Publisher: Springer
- Year: 2017
- ISBN-10: 3319657372
- ISBN-13: 9783319657370
- Format: 15.6 x 23.4 x 0.3 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Chemical Evolution of Nitrogen-Based Compounds in Mozzarella Cheeses (e-book) (used book) | bookbook.eu
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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
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- Author: Caterina Barone
- Publisher: Springer
- Year: 2017
- ISBN-10: 3319657372
- ISBN-13: 9783319657370
- Format: 15.6 x 23.4 x 0.3 cm, minkšti viršeliai
- Language: English English
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
Reviews