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L. L. Ventrone
L. L. Ventrone
Chemistry
Food science
Salting
Mozzarella cheese
Brining
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A no brine method for Mozzarella cheese making. 3. Impact on chemical composition and sensory properties
2006
Milchwissenschaft-milk Science International
G. de Stefano
L. L. Ventrone
V. Sciancalepore
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