Open AccessThe Effect of Using Saline Techniques on the Physicochemical Properties and Microstructure of Laboratory-Made Mozzarella Cheese
Author(s) -
Samir Hamad Majid,
Ghazwan Mahdy Saleh
Publication year - 2022
Publication title -
mağallaẗ tikrīt li-l-ʻulūm al-zirāʻaẗ/mağallaẗ tikrīt li-l-ʿulūm al-zirāʿiyyaẗ
Language(s) - English
Resource type - Journals
eISSN - 2664-0597
pISSN - 1813-1646
DOI - 10.25130/tjas.22.1.4
Subject(s) - salting , brine , mozzarella cheese , saline , food science , chemistry , salt (chemistry) , cow milk , saline water , salinity , biology , ecology , organic chemistry , endocrinology