Microstructure and Physical Properties of a Reduced Fat Mozzarella Cheese Made Using Lactobacillus casei ssp. casei Adjunct Culture

Author: Merrill R.K.   Oberg C.J.   McManus W.R.   Kalab M.   McMahon D.J.  

Publisher: Academic Press

ISSN: 0023-6438

Source: Lebensmittel-Wissenschaft und -Technologie, Vol.29, Iss.8, 1996-08, pp. : 721-728

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