Manufacture of Mozzarella Cheese by Direct Acidification with Reduced Amounts of Rennet and Pepsin
Open Access
- 1 March 1974
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 57 (3), 273-279
- https://doi.org/10.3168/jds.s0022-0302(74)84876-9
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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