Determination of the effect of fat percentage on functionality of low moisture mozzarella cheese made by cow milk

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dc.contributor.authorPerera, R.A.N.D.
dc.date.accessioned2020-07-13T05:40:07Z
dc.date.available2020-07-13T05:40:07Z
dc.date.issued2006
dc.format.extent62
dc.identifier.degreeBSc
dc.identifier.indexnumber02/AS/027
dc.identifier.reportnoAP-FOOD-220
dc.identifier.universitySabaragamuwa University of Sri Lanka
dc.identifier.urihttps://dl-susl.nsf.gov.lk/handle/1/235
dc.subjectFood Science and Technology
dc.titleDetermination of the effect of fat percentage on functionality of low moisture mozzarella cheese made by cow milk
dc.typeResearch Report

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