"Manufacture and Sensory Analysis of Reduced and Low Sodium Pasta Filata Style Mozzarella Cheeses" by B. Ganesan

Selected Works of Donald J. McMahon

Follow Contact

Article

Manufacture and Sensory Analysis of Reduced and Low Sodium Pasta Filata Style Mozzarella Cheeses

Journal of Dairy Science

B. Ganesan
K. Brown
D. Irish
C. Brothersen
Donald J. McMahon, Utah State University

Document Type

Article

Publication Date

1-1-2011

Disciplines

Life Sciences and
Nutrition

Citation Information

Ganesan, B., K. Brown, D. Irish, C Brothersen, and D. J. McMahon. 2011. Manufacture and sensory analysis of reduced and low sodium pasta filata style Mozzarella cheeses. American Dairy Science Association Annual Meeting, July 10-14th, J. Dairy Sci. 94 (E-Suppl. 1):667 (Abstract 604).