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Elaboración de queso mozzarella basado en tres tipos de fermentación: enzimática, ácida y ácida-enzimática
(2017)
The main objective of research is to develop Mozzarella cheese with different types of fermentation: acid, enzymatic and acid-enzymatic by means of the addition of: citric acid, lactic ferment TCC-20 (Streptococcus ...