Effects of proteolytic starter cultures on melt characteristics of low moisture part skim (LMPS) Mozzarella cheese

被引：0
|
作者：
Das, S. [1 ]
Dave, R. I. [1 ]
机构：
[1] S Dakota State Univ, Dept Dairy Sci, Brookings, SD 57007 USA
来源：
POULTRY SCIENCE | 2004年 / 83卷
关键词：
Mozzarella cheese; melt characteristics; strarter cultures;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
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页码：384 / 385
页数：2
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