Rheology and melt characterization of low-fat and full fat Mozzarella cheese made from microfluidized milk
| Autor: | Van Hekken, Diane L., Tunick, Michael H., Malin, Edyth L., Holsinger, Virginia H. |
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| Zdroj: | In LWT - Food Science and Technology 2007 40(1):89-98 |
| Databáze: | ScienceDirect |
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