Effect of Curd Washing Level on Proteolysis and Functionality of Low-Moisture Mozzarella Cheese Made with Galactose-Fermenting Culture

• 作者Tareq M. Osaili; Mutamed M. Ayyash; Anas A. Al-Nabulsi; Reyad R. Shaker; Nagendra P. Shah
• 卷第75卷
• 期第5期
• 印刷ISSN0022-1147
• 电子ISSN1750-3841
• 文件大小402.80KB
• 发表时间2010
• DOI10.1111/j.1750-3841.2010.01641.x