Microstructure and Physical Properties of a Reduced Fat Mozzarella Cheese Made Using Lactobacillus casein Adjunct Culture
Food Science Technology
Merrill, R.K., C.J. Oberg, W.R. McManus, M. Kalab, M. and D.J. McMahon. 1996. Microstructure and physical properties of a reduced fat Mozzarella cheese made using Lactobacillus casein adjunct culture. Food Sci. Technol. 29:721-728
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