Variations in the biochemical and functional properties of commercial low-moisture part-skim mozzarella during 3 months of storage at 4 °C

Autor:	Chak Ming To, Barbara Kerkaert, Stijn Bossier, Dirk Van Gaver, Paul Van der Meeren, Timothy P. Guinee
Rok vydání:	2022
Předmět:	Agriculture and Food Sciences PCA CHEDDAR CHEESE IMPACT SALT Low-moisture part-skim Mozzarella CHEMICAL-COMPOSITION Applied Microbiology and Biotechnology AGE-RELATED-CHANGES FAT REDUCTION CALCIUM MILK PREACIDIFICATION process variability RIPENING TEMPERATURE PROTEOLYSIS Food Science
Zdroj:	INTERNATIONAL DAIRY JOURNAL
ISSN:	0958-6946 1879-0143
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::556c10d59c538933dd495928953d0a6f https://doi.org/10.1016/j.idairyj.2022.105320 Zobrazit plný text záznamu Full Text from ScienceDirect