Effects of Exopolysaccharide Producing Cultures On Moisture Retention in Low Fat Mozzarella Cheese
Effects of Exopolysaccharide Producing Cultures on Moisture Retention in Low Fat Mozzarella Cheese
Perry, D., C.J. Oberg and D. J. McMahon. 1995. Effects of exopolysaccharide producing cultures on moisture retention in low fat mozzarella cheese. Annual Meeting, Institute of Food Technologists, Anaheim, California, June 3-7.
This document is currently not available here.