Metzger, L E <br/><br/>
Effect of milk preacidification on low fat mozzarella cheese: III. Post-melt chewiness and whiteness.  [electronic resource] 

 -  Journal of dairy science  Jun 2001 
 - 1357-66 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0022-0302 
<br/><br/><label>Standard No.: </label>10.3168/jds.S0022-0302(01)70166-X  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acetic Acid--pharmacology<br/>Animals<br/>Calcium--pharmacology<br/>Cheese--analysis<br/>Chemical Phenomena<br/>Chemistry, Physical<br/>Citric Acid--pharmacology<br/>Fats--analysis<br/>Food Handling--methods<br/>Hydrogen-Ion Concentration<br/>Milk--chemistry<br/>Refrigeration<br/>Solubility<br/>Time Factors