Whiteness change during heating and cooling of Mozzarella cheese

Journal of Dairy Science

Volumn 83, Issue 1, 2000, Pages 1-10

  Metzger, L E ^b   Barbano, D M ^b   Rudan, M A ^b   Kindstedt, P S ^a,b   Guo, M R ^a,b  

^a UNIVERSITY OF VERMONT   (United States)

^b Department of Obstetrics Gynecology   (United States)

Author keywords

Cheese serum; Mozzarella cheese; Whiteness

Indexed keywords

ARTICLE; CHEESE; COLD; COLOR; FAT INTAKE; FOOD HANDLING; HEAT; POLYACRYLAMIDE GEL ELECTROPHORESIS;

CHEESE; COLD; COLOR; DIETARY FATS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; HEAT;

EID: 0033628066     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(00)74847-8     Document Type: Article

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