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KMID : 1024619950150010068
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Food Science of Animal Resources
1995 Volume.15 No. 1 p.68 ~ p.73
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Effect of the Mixing Ratio of Raw Milk , Reconstituted Milk , and the Added Contents of CaCl2 and Rennet on the Texture of Mozzarella Cheese made by Direct Acidification Method with Continuous Agitation
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Song Hwa-Sup
Kim Yong-Hui
Hwang Joo-Hwan
Kim Eung-Ryool
Yu Jae-Hyeun
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Abstract
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