Use of different acid caseins in analogue low-moisture mozzarella

Milchwissenschaft

Volumn 60, Issue 4, 2005, Pages 395-398

  Hoffmann, W ^a   Hinrichs, M ^a   Johannsen, N ^a   Scheurer, G ^b   Maurer Rothmann, A ^b  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b BK Giulini GmbH   (Germany)

Author keywords

58 Mozzarella cheese (use of acid caseins)

Indexed keywords

HELIANTHUS;

EID: 25444489021     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (9)

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8. nd Edition, Academic Press, London (2002)
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