Storage changes in low sodium-processed Mozzarella cheese...

Dairy Science & Technology (EDP Sciences) 2015 / 9 Vol. 95; Iss. 5

Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

Y. Khetra, G. B. Chavhan, S. K. Kanawjia, R. Puri
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Volume:
95
Language:
english
Journal:
Dairy Science & Technology
DOI:
10.1007/s13594-015-0248-z
Date:
September, 2015
File:
PDF, 1.35 MB
english, 2015
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