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United States Department of Agriculture

Agricultural Research Service

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Image Number D425-1

Chemist Michael Tunick measures the stretchability of low-fat mozzarella cheese on a commercial take-out pizza. Tunick was part of a team that developed the cheese, which is now being used in the National School Lunch Program.

Photo by Peggy Greb.

640 pixels wide: (d425-1.jpg)

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Last Modified: 8/13/2016
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