Quantifying blistering and browning properties of Mozzarella cheese. Part I: Cheese made with different starter cultures

✍ Scribed by Ma, Xixiu; James, Bryony; Balaban, Murat O.; Zhang, Lu; Emanuelsson-Patterson, Emma A.C.

• Book ID: 122924868
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 385 KB
• Volume: 54
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2013.06.007