Mozzarella Cheese: Changes in Microstructure During Manufacture, Aging, and Fat Reduction

Authors

C. J. Oberg
R. K. Merrill
Donald J. McMahon, Utah State UniversityFollow

Document Type

Presentation

Journal/Book Title/Conference

Mozzarella Cheese: Changes in Microstructure During Manufacture, Aging, and Fat Reduction

Publication Date

1993

Comments

Presentation at the Scanning Microscopy International Meeting

Recommended Citation

Oberg, C.J., Merrill, R.K. and D. J. McMahon. 1993. Mozzarella cheese: Changes in microstructure during manufacture, aging, and fat reduction. Scanning Microscopy International Meeting, Los Angeles, California, May 8-13.