Effects of Different Kinds and Contents of Fats on Prepared Spreadable Cheese
高红艳 , 刘振民 , 莫蓓红 , 肖杨 , 陈帅 . 不同脂肪及含量对涂抹再制干酪的影响[J]. 食品与发酵工业, 2010 , 36(05) : 191 -194 . DOI: 10.13995/j.cnki.11-1802/ts.2010.05.008
Key words: fat; processed cheese; spread ability
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