Advances in dairy Research
Open Access

Article in Press

Volume 7, Issue 4 (2019)

Research Article

Pages: 1 - 9


Effect of Salting Technique on Shreddability, Texture Profile and Microstructure of the Pre-Acidified Cow’s Mozzarella Cheese

Emam AO*and Sahar A. Nasser

DOI: 10.35248/2329-888X.19.7.230

Published Date: 2019-10-23; Received Date: 2019-09-18

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