Effect of Salt and Storage Periods on Temperature-Dependent Opacity of Non-Fat Mozzarella Cheese

Authors

R. I. Dave
Donald J. McMahon, Utah State UniversityFollow
C. J. Oberg

Document Type

Presentation

Journal/Book Title/Conference

Effect of Salt and Storage Periods on Temperature-Dependent Opacity of Non-Fat Mozzarella Cheese

Publication Date

1999

Comments

Presentation at the Scanning 99 Food Microstructure Symposium

Recommended Citation

Dave, R. I., McMahon, D. J., and C. J. Oberg. 1999. Effect of salt and storage periods on temperature dependent opacity of non-fat Mozzarella cheese. Annual Meeting, Institute of Food Technologists, Chicago, Illinois, July 24-29. (Abstract 79A-37)