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The Effect of Compression, Stretching, and Cooking Temperature on Free Oil Formation in Mozzarella Curd

The Effect of Compression, Stretching, and Cooking Temperature on Free Oil Formation in Mozzarella Curd

M.K. Rowney; P. Roupas; M.W. Hickey; D.W. Everett

作者M.K. Rowney; P. Roupas; M.W. Hickey; D.W. Everett
卷第86卷
期第2期
文件大小830.41KB
发表时间2003
DOI10.3168/jds.s0022-0302(03)73623-6
页码449-456

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