Characteristics of Mozzarella Cheese Made by Direct Acidification from Ultra-High-Temperature Processed Milk
Open Access
- 1 April 1975
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 58 (4) , 494-501
- https://doi.org/10.3168/jds.s0022-0302(75)84596-6
Abstract
No abstract availableKeywords
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