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Composition and textural properties of Mozzarella cheese naturally-enriched in polyunsaturated fatty acids

Mariangela Caroprese1, Agostino Sevi, Rosaria Marino

  • 1Department of the Sciences of Agriculture, Food and Environment SAFE, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy. m.caroprese@unifg.it

The Journal of Dairy Research
|April 25, 2013
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