mozzarella

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Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology.
Natrella, G;Faccia, M;Lorenzo, J M;De Palo, P;Gambacorta, G;
2020 Journal of dairy science DOI: S0022-0302(20)30019-... 197 views

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Journal of dairy science
ISSN: 1525-3198 829 views

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volatile organic compound acidification 3-methyl-butanal