Effect of fat reduction on chemical composition, proteolysis, functionality, and yield of Mozzarella cheese

Authors
Rudan, MA Barbano, DM Yun, JJ Kindstedt, PS
Citation
Ma. Rudan et al., Effect of fat reduction on chemical composition, proteolysis, functionality, and yield of Mozzarella cheese, J DAIRY SCI, 82(4), 1999, pp. 661-672
Citations number
37
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF DAIRY SCIENCE
ISSN journal
00220302 → ACNP
Volume
82
Issue
4
Year of publication
1999
Pages
661 - 672
Database
ISI
SICI code
0022-0302(199904)82:4<661:EOFROC>2.0.ZU;2-C