Melt and Proteolysis of Mozzarella Cheese as Affected by Starter Culture and Coagulating Enzymes
Sharma, P., R. I. Dave, K. Muthukumarappan, D. J. McMahon and J. R. Broadbent. 2001. Melt and proteolysis of mozzarella cheese as affected by starter culture and coagulating enzymes. 96th American Dairy Science Association Meeting, J. Dairy Sci. 84(Supp. 1):305
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