Influence of Coagulant Level on Proteolysis and Functionality of Mozzarella Cheeses Made Using Direct Acidification
| Autor: | Dave, Rajiv I., McMahon, Donald J., Oberg, Craig J., Broadbent, Jeffery R. |
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| Zdroj: | In Journal of Dairy Science January 2003 86(1):114-126 |
| Databáze: | ScienceDirect |
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