AGRIS - Sistema Internacional para la Ciencia y Tecnología Agrícola

Combined Effect of Milk Source and Acidification Method of Cheese Milk on Properties of Mozzarella Cheese

2022

Nayana Kumari Narayana | Oshada Gihan Palliyaguru

Palabras clave de AGROVOC

Información bibliográfica
Editorial
Turkish Science and Technology Publishing (TURSTEP)
Otras materias
Combined effect; Meltability; Agriculture (general); Milk source; Acidification method
Idioma
Inglés, Turco
Tipo
Journal Article
Fuente
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 8, Pp 1603-1610 (2022)

2022-10-15
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