Structure of Kashkaval Curd Manufactured from Milk or UF Retentate using Enzymes of Various Origin

Author: Milanović S.   Kaláb M.   Carić M.  

Publisher: Academic Press

ISSN: 0023-6438

Source: Lebensmittel-Wissenschaft und -Technologie, Vol.31, Iss.4, 1998-04, pp. : 377-386

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