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

โœ 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

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