Physicochemical analysis of Mozzarella cheese produced and...

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International Journal of Dairy Technology 2017 / 09

Physicochemical analysis of Mozzarella cheese produced and developed by the novel EPS-producing strain Lactobacillus kefiranofaciens ZW3

Rehman, Rizwan-ur, Wang, Yanping, Wang, Jinju, Geng, Weitao
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Language:
english
Journal:
International Journal of Dairy Technology
DOI:
10.1111/1471-0307.12445
Date:
September, 2017
File:
PDF, 759 KB
english, 2017
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