Changes in the Chemical and Functional Properties in...

Changes in the Chemical and Functional Properties in Mozzarella Cheeses Made by Different Salting Methods during Aging

EZAWA, Makoto, UESHIBA, Yuka, SEKI, Hiroshi, MIYAYAMA, Shinji, MATSUYAMA, Jun, KIYOSAWA, Isao
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Volume:
70
Year:
1999
Journal:
Nihon Chikusan Gakkaiho
DOI:
10.2508/chikusan.70.9_189
File:
PDF, 1.42 MB
1999
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