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Publication

Effects of reducing milk pH to 6.2 by CO2 injection or by addition of lactic acid on the biochemical and functional properties of commercial low-moisture part-skim mozzarella

Journal Contribution - Journal Article

Journal: INTERNATIONAL DAIRY JOURNAL

ISSN: 1879-0143

Volume: 129

Publication year:2022

WoS Id: 000793271400002
DOI: https://doi.org/10.1016/j.idairyj.2022.105341
Handle: http://hdl.handle.net/1854/LU-8741647

Accessibility:Open