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Viscoelastic properties of part skim Mozzarella cheese: effect of calcium, storage, and test temperature

Author:
Joshi, N.S., Muthukumarappan, K., Dave, R.I.
Source:
International journal of food properties 2004 v.7 no.2 pp. 239-252
ISSN:
1094-2912
Subject:
mozzarella cheese, skim milk, calcium, food additives, cheesemaking, cheese ripening, storage temperature, storage time, food quality, viscoelasticity, modulus of elasticity, stress relaxation, food composition, chemical composition
Agid:
2019518