Initial freezing point of Mozzarella cheese
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference24 articles.
1. Effect of freezing conditions on functional properties of low moisture Mozzarella cheese;Bertola;Journal of Dairy Science,1996
2. Textural changes and proteolysis of low moisture Mozzarella cheese frozen under various conditions;Bertola;Lebensmittel-Wissenschaft und-Technologie,1996
3. Effects of salt concentration and freezing on Mozzarella cheese texture;Cervantes;Journal of Dairy Science,1983
4. Proteolysis and functional properties of Mozzarella cheese as affected by refrigerated storage;Chaves;Journal of Food Science,1999
5. Measurement and data interpretation of the freezing point depression of milks;Chen;Journal of Food Engineering,1996
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