Influence of milling pH and storage on quality characteristics, mineral and fatty acid profile of buffalo Mozzarella cheese

被引：0
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作者：
Nabila Gulzar
Saima Rafiq
Muhammad Nadeem
Muhammad Imran
Anjum Khalique
Iqra Muqada Sleem
Tahir Saleem
机构：
[1] University of Veterinary and Animal Sciences,Department of Dairy Technology
[2] University of Poonch,Department of Food Technology
[3] Government College University,Institute of Home and Food Sciences, Faculty of Life Sciences
来源：
Lipids in Health and Disease | / 18卷
关键词：
Mozzarella; Fatty acid profile; Milling; pH; Storage;
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