The influence of sodium chloride reduction on physicochemical, biochemical, rheological and sensory characteristics of Mozzarella cheese
Crossref DOI link: https://doi.org/10.1007/s13594-014-0169-2
Published Online: 2014-05-14
Published Print: 2014-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Arboatti, Ainelén S.
Olivares, María L.
Sabbag, Nora G.
Costa, Silvia C.
Zorrilla, Susana E.
Sihufe, Guillermo A.
Text and Data Mining valid from 2014-05-14