Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese

✍ Scribed by Moynihan, A.C.; Govindasamy-Lucey, S.; Jaeggi, J.J.; Johnson, M.E.; Lucey, J.A.; McSweeney, P.L.H.

• Book ID: 121687306
• Publisher: American Dairy Science Association
• Year: 2014
• Tongue: English
• Weight: 416 KB
• Volume: 97
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.2013-7081