Chemical profiles of industrial cow's milk curds. ([2017])

• Record Type: Book
• Further Information: Note: Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka.
• Authors: Barone, Caterina; Barbera, Marcella; Barone, Michele; Parisi, Salvatore, 1970-; Steinka, Izabela
• Contents: Optimizing Lactic Acid Cheese Packaging Systems -- Evolutive Profiles of Caseins and Degraded Proteins in Industrial Cow's Milk Curds -- The Production of Industrial Cow's Milk Curds -- Chemical Correlations Between Industrial Curds and Final Cheeses. Can Cheese Makers Standardize Productions?
• Publisher Details: Cham, Switzerland : Springer Nature
• Publication Date: 2017
• Extent: 1 online resource (vi, 45 pages), illustrations (some color)
• Subjects: 664.65; Chemistry; Cheese -- Composition; Cheese -- Analysis; Milk -- Curdling; Cheese products; Food science; Biochemistry; Nutrition; Cheese -- Analysis; Cheese -- Composition; Cheese products; Milk -- Curdling; Science -- Life Sciences -- Biochemistry; Proteins; Biochemistry; Technology & Engineering -- Food Science; Food & beverage technology; Electronic books
• Languages: English
• ISBNs: 9783319509426
• Related ISBNs: 331950942X; 9783319509402; 3319509403
• Notes: Note: Includes bibliographical references.; Note: Online resource; title from digital title page (EBL platform, viewed March 20, 2017).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.