Effect of Acidulants and Milk-Clotting Enzymes on Yield, Sensory Quality, and Proteolysis of Pizza Cheese Made by Direct Acidification
Open Access
- 1 June 1968
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 51 (6) , 848-852
- https://doi.org/10.3168/jds.s0022-0302(68)87091-2
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
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