"Low Fat Mozzarella Cheese with Improved Baking and Melting Properties" by R. Wadhwani

Selected Works of Donald J. McMahon

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Low Fat Mozzarella Cheese with Improved Baking and Melting Properties

Journal of Dairy Science

R. Wadhwani
Donald J. McMahon, Utah State University

Document Type

Article

Publication Date

1-1-2009

Disciplines

Life Sciences and
Nutrition

Citation Information

Wadhwani, R., and D. J. McMahon. 2009. Low fat Mozzarella cheese with improved baking and melting properties. American Dairy Science Association Annual Meeting, J. Dairy Sci. 92 (E-Supp. 1):135 (72).