Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts
Crossref DOI link: https://doi.org/10.1007/s13594-015-0248-z
Published Online: 2015-08-13
Published Print: 2015-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Khetra, Yogesh
Chavhan, Ganesh B.
Kanawjia, S. K.
Puri, Ritika
Text and Data Mining valid from 2015-08-13