Effects of method of salting on yield, starter bacteria population, and textural and melt characteristics of low-fat mozzarella cheeses

被引：0
|
作者：
Bhaskaracharya, RK [1 ]
Shah, NP [1 ]
机构：
[1] Victoria Univ, Sch Life Sci & Technol, Melbourne, Vic 8001, Australia
来源：
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY | 2002年 / 57卷 / 02期
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D O I：
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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：169 / 169
页数：1
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