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Textural Changes and Proteolysis of Low-Moisture Mozzarella Cheese Frozen under Various Conditions

✍ Scribed by N.C. Bertola; A.N. Califano; A.E. Bevilacqua; N.E. Zaritzky

Book ID: 115610055
Publisher: Elsevier Science
Year: 1996
Tongue: English
Weight: 75 KB
Volume: 29
Category: Article
ISSN: 1096-1127
DOI: 10.1006/fstl.1996.0072

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