Le Lait

Effect of coagulant type and storage temperature on the functionality of reduced-fat Mozzarella cheese

Jeremiah J. Sheehan, Kathleen O’Sullivan and Timothy P. Guinee

Lait, 84 6 (2004) 551-566

DOI: 10.1051/lait:2004031

Jeremiah J. Sheehan

Kathleen O’Sullivan

Timothy P. Guinee

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