1. Contributions of coagulant, starter, and milk enzymes to proteolysis and browning in Mozzarella cheese;Barbano,1993
2. Mozzarella cheese: impact of three commercial culture strains on composition, yield, proteolysis and functional properties;Barbano,1995
3. Brine composition and the prevention of “soft rind” defect in cheese;Guerts;Neth. Milk Dairy J.,1972
4. Nitrogen and mineral distribution in infant formulae;Guo;Int. Dairy J.,1996
5. Age-related changes in the water phase of Mozzarella cheese;Guo;J. Dairy Sci.,1995