Return to search

Effects of aging time, salt concentration and freeze-thaw cycle on mechanical and sensory properties of Mozzarella cheese

Thesis (M.S.)--University of Wisconsin--Madison. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 60-63).

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/608588211
Date January 1980
CreatorsCervantes-Sánchez, Miguel Angel.
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish

Page generated in 0.0016 seconds