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MICROSTRUCTURE AND PHYSICAL-PROPERTIES OF A REDUCED FAT MOZZARELLA CHEESE MADE USING LACTOBACILLUS-CASEI SSP CASEI ADJUNCT CULTURE
Authors: MERRILL RK OBERG CJ MCMANUS WR KALAB M MCMAHON DJ
Citation: Rk. Merrill et al., MICROSTRUCTURE AND PHYSICAL-PROPERTIES OF A REDUCED FAT MOZZARELLA CHEESE MADE USING LACTOBACILLUS-CASEI SSP CASEI ADJUNCT CULTURE, Lebensmittel-Wissenschaft + Technologie, 29(8), 1996, pp. 721-728
A METHOD FOR MANUFACTURING REDUCED FAT MOZZARELLA CHEESE
Authors: MERRILL RK OBERG CJ MCMAHON DJ
Citation: Rk. Merrill et al., A METHOD FOR MANUFACTURING REDUCED FAT MOZZARELLA CHEESE, Journal of dairy science, 77(7), 1994, pp. 1783-1789
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