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Effect of milk preacidification on low fat mozzarella cheese: III. Post-melt chewiness and whiteness

L E Metzger1, D M Barbano, P S Kindstedt

  • 1Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA.

Journal of Dairy Science
|June 22, 2001
PubMed

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