Title
Chemical, Physical, and Sensory Characteristics of Mozzarella Cheese Fortified Using Protein-Chelated Iron or Ferric Chloride
Document Type
Article
Journal/Book Title/Conference
Journal of Dairy Science
Issue
81
Publication Date
1998
First Page
318
Last Page
326
Recommended Citation
Rice, W.H. and D.J. McMahon. 1998. Chemical, physical, and sensory characteristics of mozzarella cheese fortified using protein-chelated iron or ferric chloride. J. Dairy Sci. 81:318-326.