Influence of immersion freezing in NaCl solutions and of frozen storage on the viscoelastic behavior of Mozzarella cheese

Journal of Food Science

Volumn 72, Issue 5, 2007, Pages E301-C307

  Ribero, G G ^a   Rubiolo, A C ^a   Zorrilla, S E ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Immersion freezing; Mozzarella cheese; Rheology; Salting

Indexed keywords

EID: 34250842544     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00373.x     Document Type: Article

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