The Effect of Freezing Sheep’s Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese - Publication - Bridge of Knowledge

The Effect of Freezing Sheep’s Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese

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Authors (4)

Jakub Biegalski
Dorota Cais-Sokolińska
Jolanta Tomaszewska-Gras dr hab.
Hanna Baranowska

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Category:: Magazine publication
Type:: Magazine publication
Published in:: Animals no. 11, edition 9,
ISSN: 2076-2615
ISSN:: 2076-2615
Publication year:: 2021
DOI:: Digital Object Identifier (open in new tab) 10.3390/ani11092740
Verified by:: No verification

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