Impact of freezing on the physicochemical and functional...

International Dairy Journal 2020 / 07 Vol. 106

Impact of freezing on the physicochemical and functional properties of low–moisture part–skim mozzarella

To, Chak Ming, Vermeir, Lien, Rebry, Ferre, Kerkaert, Barbara, Van der Meeren, Paul, Guinee, Timothy P.
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Volume:
106
Journal:
International Dairy Journal
DOI:
10.1016/j.idairyj.2020.104704
Date:
July, 2020
File:
PDF, 1.98 MB
2020
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