Effects of Proteolytic Activity of Thermolactic Cultures on Physical Properties of Mozzarella Cheese
Open Access
- 1 February 1991
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 74 (2) , 389-397
- https://doi.org/10.3168/jds.s0022-0302(91)78180-0
Abstract
No abstract availableKeywords
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