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Effects of skim milk homogenization on proteolysis and rheology of Mozzarella cheese

✍ Scribed by Michael H. Tunick; Edyth L. Malin; Philip W. Smith; V.H. Holsinger

Book ID: 116165571
Publisher: Elsevier Science
Year: 1995
Tongue: English
Weight: 563 KB
Volume: 5
Category: Article
ISSN: 0958-6946
DOI: 10.1016/0958-6946(95)00026-y

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