The Effect of Using Saline Techniques on the Physicochemical Properties and Microstructure of Laboratory-Made Mozzarella Cheese
This study was conducted in the laboratories of the Food Sciences Department / College of Agriculture / Tikrit University from 1/9/2020 to 1/3/2021. The study included the manufacture of mozzarella cheese from fresh cow’s milk, which were processed by the two salting methods using dry salt and salin...
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| Glavni autori: | , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Tikrit University
2022-03-01
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| Serija: | Tikrit Journal for Agricultural Sciences |
| Teme: | |
| Online pristup: | https://tjas.org/index.php/tjas/article/view/24 |
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