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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, IsaoVolume:
70
Year:
1999
Journal:
Nihon Chikusan Gakkaiho
DOI:
10.2508/chikusan.70.9_189
File:
PDF, 1.42 MB
1999