[SpringerBriefs in Molecular Science] Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses || Evolutive Profiles of Caseins and Degraded Proteins in Industrial High-Moisture Mozzarella Cheeses. A Simulative Approach
- 作者Barone, Caterina; Barebera, Marcella; Barone, Michele; Parisi, Salvatore; Zaccheo, Aleardo
- 文件大小280.81KB
- 发表时间2018
- DOI10.1007/978-3-319-65739-4_2
- 页码19-30
[SpringerBriefs in Molecular Science] Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses ||Barone, Caterina; Barebera, Marcella; Barone, Michele; Parisi, Salvatore; Zaccheo, Aleardo · 2018
[SpringerBriefs in Molecular Science] Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses || Evolutive Profiles of Caseins and Degraded Proteins in Industrial Diced Mozzarella Cheeses. A Simulative ApproachBarone, Caterina; Barebera, Marcella; Barone, Michele; Parisi, Salvatore; Zaccheo, Aleardo · 2018
[SpringerBriefs in Molecular Science] Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses || Evolutive Profiles of Caseins and Degraded Proteins in Industrial High-Moisture Mozzarella Cheeses. A Simulative ApproachBarone, Caterina; Barebera, Marcella; Barone, Michele; Parisi, Salvatore; Zaccheo, Aleardo · 2018
[SpringerBriefs in Molecular Science] Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses || Evolutive Profiles of Caseins and Degraded Proteins in Industrial Low-Moisture Mozzarella Cheeses. A Simulative ApproachBarone, Caterina; Barebera, Marcella; Barone, Michele; Parisi, Salvatore; Zaccheo, Aleardo · 2018