发酵剂添加量和成熟时间对牦牛乳硬质干酪脂肪氧化的影响

马欢, 梁琪, 宋雪梅, 张炎

Effects of starter amount and ripening time on fat oxidation of yak milk hard cheese

MA Huan, LIANG Qi, SONG Xuemei, ZHANG Yan

食品与发酵工业 . 2019, (15): 150 -156 . DOI: 10.13995/j.cnki.11-1802/ts.020198