Influence of the different sodium chloride concentrations on microbiological and physico-chemical characteristics of mozzarella cheese

标题
Influence of the different sodium chloride concentrations on microbiological and physico-chemical characteristics of mozzarella cheese
作者
关键词
-
出版物
JOURNAL OF DAIRY RESEARCH
Volume 79, Issue 04, Pages 390-396
出版商
Cambridge University Press (CUP)
发表日期
2012-07-05
DOI
10.1017/s0022029912000209

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