Effects of Proteolytic Activity of Thermolactic Cultures on Physical Properties of Mozzarella Cheese

✍ Scribed by Oberg, Craig J.; Wang, Amos; Moyes, Lynn V.; Brown, Rodney J.; Richardson, Gary H.

• Book ID: 122871992
• Publisher: American Dairy Science Association
• Year: 1991
• Tongue: English
• Weight: 795 KB
• Volume: 74
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.S0022-0302(91)78180-0