Mozzarella Cheese Making by a Stirred Curd, No Brine Procedure
Open Access
- 1 September 1994
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 77 (9) , 2687-2694
- https://doi.org/10.3168/jds.s0022-0302(94)77211-8
Abstract
No abstract availableKeywords
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