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Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage.
Ozturk, M; Govindasamy-Lucey, S; Jaeggi, J J; Johnson, M E; Lucey, J A.
Affiliation
  • Ozturk M; Department of Food Science, Madison 53706.
  • Govindasamy-Lucey S; Center for Dairy Research, University of Wisconsin, Madison 53706. Electronic address: rani@cdr.wisc.edu.
  • Jaeggi JJ; Center for Dairy Research, University of Wisconsin, Madison 53706.
  • Johnson ME; Center for Dairy Research, University of Wisconsin, Madison 53706.
  • Lucey JA; Center for Dairy Research, University of Wisconsin, Madison 53706.
J Dairy Sci ; 101(8): 6853-6865, 2018 Aug.
Article in En | MEDLINE | ID: mdl-29753472
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Refrigeration / Cheese / Food Handling / Food Preservation Limits: Animals Language: En Journal: J Dairy Sci Year: 2018 Document type: Article Country of publication: Estados Unidos
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Refrigeration / Cheese / Food Handling / Food Preservation Limits: Animals Language: En Journal: J Dairy Sci Year: 2018 Document type: Article Country of publication: Estados Unidos