Quality Characteristics of Low-fat Mozzarella Cheese prepared at Different Cooking Temperatures

Authors :: Minyu Song
Gi-Seong Han
Seok-Geun Jeong
Won-Seo Park
Jayeon Yoo
Jun-Sang Ham
Source :: Journal of Milk Science and Biotechnology. 35:47-54
Publication Year :: 2017
Publisher :: Korean Society of Milk Science and Biotechnology, 2017.

Subjects :: 010405 organic chemistry
Chemistry
010401 analytical chemistry
Food science
Quality characteristics
01 natural sciences
Texture (geology)
Mozzarella cheese
0104 chemical sciences

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