✦ LIBER ✦
Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers, pre-acidification and EPS starter
✍ Scribed by B. Zisu; N.P. Shah
- Book ID
- 116539807
- Publisher
- Elsevier Science
- Year
- 2005
- Tongue
- English
- Weight
- 757 KB
- Volume
- 15
- Category
- Article
- ISSN
- 0958-6946
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