Mozzarella Cheese: Impact of Milling pH on Chemical Composition and Proteolysis
Open Access
- 1 December 1993
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 76 (12) , 3629-3638
- https://doi.org/10.3168/jds.s0022-0302(93)77704-8
Abstract
No abstract availableKeywords
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