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- Journal Article
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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
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Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period
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- Journal Article
- A1
- open access
Variations in the biochemical and functional properties of commercial low-moisture part-skim mozzarella during 3 months of storage at 4 °C
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- Journal Article
- A1
- open access
Impact of freezing on the physicochemical and functional properties of low-moisture part-skim mozzarella
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- Journal Article
- A1
- open access
Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period