Effect of Water and Calcium Injection on Structure-Function Attributes of Mozzarella Cheese

Authors

A. J. Pastorino
N. P. Ricks
C. L. Hansen
Donald J. McMahon, Utah State UniversityFollow

Document Type

Presentation

Journal/Book Title/Conference

Effect of Water and Calcium Injection on Structure-Function Attributes of Mozzarella Cheese

Publication Date

2000

Comments

Presentation at the Annual Meeting, Institute of Food Technologists

Recommended Citation

Pastorino, A.J., Ricks, N. P., Hansen, C.L., and D. J. McMahon 2000. Effect of water and calcium injection on structure-function attributes of Mozzarella cheese. Annual Meeting, Institute of Food Technologists, Dallas, Texas, June12-14, 2000 (Abstract 50-1)