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Publication

Variations in the biochemical and functional properties of commercial low-moisture part-skim mozzarella during 3 months of storage at 4 °C

Journal Contribution - Journal Article

Journal: INTERNATIONAL DAIRY JOURNAL

ISSN: 1879-0143

Volume: 128

Publication year:2022

WoS Id: 000819670700012
Handle: http://hdl.handle.net/1854/LU-8733208
DOI: https://doi.org/10.1016/j.idairyj.2022.105320

Accessibility:Open