Microstructure and Ultrastructuer of Nonfat Mozzarella Cheese Made Using Direct Acidification

Authors

Donald J. McMahon, Utah State UniversityFollow
B. M. Paulson
C. J. Oberg

Document Type

Article

Journal/Book Title/Conference

Journal of Dairy Science

Volume

1

Issue

81

Publication Date

1998

First Page

13

Recommended Citation

McMahon, D. J., B. M. Paulson and C. J. Oberg. 1998. Microstructure and ultrastructure of nonfat Mozzarella cheese made using direct acidification. 93rd American Dairy Science Association Meeting, J. Dairy Sci. 81(Supp. 1):13.