Quantifying blistering and browning properties of Mozzarella cheese. Part II: Cheese with different salt and moisture contents

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

• Book ID: 123269986
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 989 KB
• Volume: 54
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2013.05.029