Effect of fat reduction on chemical composition, proteolysis, funtionality, and yield of mozzarella cheese
Guardado en:
| Publicado en: | Journal of Dairy Science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Dairy Science v. 82, no. 4 (1999), p. 661-672 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Dairy Science |
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| 245 | 1 | 0 | |a Effect of fat reduction on chemical composition, proteolysis, funtionality, and yield of mozzarella cheese |
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