Effect of Dry Salting and Hot Brine Stretching on the Functionality of Nonfat Mozzarella Cheese
Journal of Dairy Science
Paulson, B.M, D. J. McMahon and C.J. Oberg. 1997. Effect of dry salting and hot brine stretching on the functionality of nonfat mozzarella cheese, 92nd American Dairy Science Association Meeting, J. Dairy Sci. 80(Supp. 1):D10.
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