Variation in Composition and Functional Properties Within Brine-Salted Mozzarella Cheese
Open Access
- 1 November 1992
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 75 (11) , 2913-2921
- https://doi.org/10.3168/jds.s0022-0302(92)78053-9
Abstract
No abstract availableKeywords
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