Effects of method of salting on yield, starter bacteria population, and textural and melt characteristics of low-fat mozzarella cheeses

R. K. Bhaskaracharya, Nagendra P. Shah

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Fingerprint

Dive into the research topics of 'Effects of method of salting on yield, starter bacteria population, and textural and melt characteristics of low-fat mozzarella cheeses'. Together they form a unique fingerprint.

Agriculture & Biology

Engineering & Materials Science

Medicine & Life Sciences