Effects of Lactobacillus helveticus Culture on Physical Properties of Mozzarella Cheese

✍ Scribed by Oberg, Craig J.; Merrill, Richard K.; Moyes, Lynn V.; Brown, Rodney J.; Richardson, Gary H.

• Book ID: 123302763
• Publisher: American Dairy Science Association
• Year: 1991
• Tongue: English
• Weight: 607 KB
• Volume: 74
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.S0022-0302(91)78604-9