不同乳酸菌组合的新鲜干酪的开发与品质研究
陈森怡, 刘振民, 焦晶凯, 包怡, 庞佳坤, 党慧杰
Preparation and quality analysis of fresh cheese with differentcombinations of lactic acid bacteria
CHEN Senyi, LIU Zhenmin, JIAO Jingkai, BAO Yi, PANG Jiakun, DANG Huijie
食品与发酵工业
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2020, (11): 119
-124
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DOI: 10.13995/j.cnki.11-1802/ts.022997
