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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

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Effect of manufacturing factors, composition, and proteolysis on the functional characteristics of mozzarella cheese

P S Kindstedt1

  • 1Department of Animal and Food Sciences, University of Vermont, Burlington.

Critical Reviews in Food Science and Nutrition
|January 1, 1993
PubMed

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