About this Agricultural and Biological Sciences article
Quantifying blistering and browning properties of Mozzarella cheese. Part I: Cheese made with different starter cultures by Ma, Xixiu; James, Bryony; Balaban, Murat O.; Zhang, Lu; Emanuelsson-Patterson, Emma A.C. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Ma, Xixiu; James, Bryony; Balaban, Murat O.; Zhang, Lu; Emanuelsson-Patterson, Emma A.C.
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0963-9969)
- Published
- 2013
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)