Low Fat Mozzarella Cheese with Improved Baking and Melting Properties
Journal of Dairy Science
Wadhwani, R., and D. J. McMahon. 2009. Low fat Mozzarella cheese with improved baking and melting properties. American Dairy Science Association Annual Meeting, J. Dairy Sci. 92 (E-Supp. 1):135 (72).
This document is currently not available here.