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Effects of Salt Concentration and Freezing on Mozzarella Cheese Texture

✍ Scribed by Cervantes, Miguel A.; Lund, Daryl B.; Olson, Norman F.

Book ID: 122934475
Publisher: American Dairy Science Association
Year: 1983
Tongue: English
Weight: 737 KB
Volume: 66
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.S0022-0302(83)81778-0

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