Languages
Barone, Caterina.
Overview
| Works: | 1 works in 5 publications in 1 languages | |
|---|---|---|
Titles
Chemical evolution of nitrogen-based compounds in mozzarella cheeses
by:
Barone, Caterina.; SpringerLink (Online service)
(Electronic resources)
Thermal treatments of canned foods
by:
Montanari, Angela.; Barone, Caterina.; SpringerLink (Online service)
(Electronic resources)
Chemical profiles of industrial cow's milk curds
by:
Barone, Caterina.; SpringerLink (Online service)
(Electronic resources)
Chemistry and food safety in the EU = the Rapid Alert System for Food and Feed (RASFF) /
by:
Parisi, Salvatore.; Barone, Caterina.; Sharma, Ramesh Kumar.; SpringerLink (Online service)
(Electronic resources)
Subjects
Chemistry.
Nutrition.
Food- Composition.
Documentation and Information in Chemistry.
Cheese- Analysis.
Food- Safety measures.
Medical Biochemistry.
Mozzarella cheese- Analysis.
Nitrogen compounds.
Food Microbiology.
Food- Packaging.
Medical Microbiology.
Cheese- Composition.
Food- Safety measures.- Europe
Food- Analysis.
Protein Science.
Pharmacology/Toxicology.
Analytical Chemistry.
European Law.
Milk- Curdling.
Cheese products.
Mozzarella cheese- Composition.
Food Science.
Quality Control, Reliability, Safety and Risk.
Canned foods- Sterilization.