Effect of fat levels, starter cultures and milk source on the expressible serum (g/100g cheese moisture) of mozzarella cheese during ripening period
Autor/autori: Ramzan Muhammad, Tita Mihaela Adriana, Otto Ketney Ayesha Sameen, Huma Nuzhat
Autor/autori: Ramzan Muhammad, Tita Mihaela Adriana, Otto Ketney Ayesha Sameen, Huma Nuzhat