Effect of fat reduction on chemical composition, proteolysis, functionality, and yield of Mozzarella cheese. [electronic resource]

By: Contributor(s): Producer: 19990506Description: 661-72 p. digitalISSN:
  • 0022-0302
Subject(s): Online resources: In: Journal of dairy science vol. 82
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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