Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
Aleardo Zaccheo, Caterina Barone, Marcella Barebera, Michele Barone, Salvatore Parisi
Springer International Publishing AG, 2017
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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.
- ISBN-13
- 9783319657370
- ISBN-10
- 3319657372
- Publisher
- Springer International Publishing AG
- Year
- 2017
- Publication date
- 2017-09-15
- Pages
- 41
- Dimensions
- 235x155x