검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage Ribero GG, Rubiolo AC, Zorrilla SE Journal of Food Engineering, 91(4), 516, 2009 |
| 2 |
Initial freezing point of Mozzarella cheese Ribero GG, Rubiolo AC, Zorrilla SE Journal of Food Engineering, 81(1), 157, 2007 |