Tunick, Michael H <br/><br/>
Transmission electron microscopy of mozzarella cheeses made from microfluidized milk.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Jan 2002 
 - 99-103 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf010633c  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cheese--analysis<br/>Food Handling--methods<br/>Hot Temperature<br/>Image Processing, Computer-Assisted<br/>Micelles<br/>Microscopy, Electron<br/>Milk--chemistry<br/>Pressure<br/>Temperature