Abstract:Mozzarella is an unripened cheese widely consumed worldwide. Due to short shelf-life of these products, the addition of few food additives, such as citric acid and lactic acid is allowed by the actual Legislation. However, these two compounds are present in the aqueous phase of milk, making difficult a correct discrimination between products with added food additives from those declared as "with no added food additives". This work is collocated in this contest. It may be considered as a contribution for a corr… Show more
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