油脂用量对搅打稀奶油的搅打性能和品质的影响

赵强忠,龙肇,苏国万,王琳,赵谋明

Effects of Fat Level on the Whipping Properties and Quality of the Whipped Cream

Zhao Qiangzhong,Long Zhao,Su Guowan,Wang Lin,Zhao Mouming

食品与发酵工业 . 2009, (5): 170 .