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Rheology and melt characterization of low-fat and full fat Mozzarella cheese made from microfluidized milk

✍ Scribed by Diane L. Van Hekken; Michael H. Tunick; Edyth L. Malin; Virginia H. Holsinger

Book ID: 116725784
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 258 KB
Volume: 40
Category: Article
ISSN: 1096-1127
DOI: 10.1016/j.lwt.2005.08.005

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