Chemical Evolution Of Nitrogen-Compounds In Mozzarella Cheeses
de Salvatore Parisi, Caterina Barone, Aleardo Zaccheo, Marcella Barbera e Michele Barone
Sobre o livro
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.