Microstructure and physicochemical properties reveal differences between high moisture buffalo and bovine Mozzarella cheeses Journal Articles Refereed uri icon

Overview

Published in

  • Food Research International

Time

Date/time value

  • 2017

Identity

Digital Object Identifier (DOI)

  • 10.1016/j.foodres.2017.09.032

Additional Document Info

Parent Title

  • FOOD RESEARCH INTERNATIONAL
  • Food Research International

Volume

  • 102

Publisher

  • Pergamon