Preparation and quality analysis of fresh cheese with differentcombinations of lactic acid bacteria

doi:10.13995/j.cnki.11-1802/ts.022997

CHEN Senyi, LIU Zhenmin, JIAO Jingkai, BAO Yi, PANG Jiakun, DANG Huijie

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (11) : 119-124.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (11) : 119-124. DOI: 10.13995/j.cnki.11-1802/ts.022997

Preparation and quality analysis of fresh cheese with differentcombinations of lactic acid bacteria

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(11): 119-124 https://doi.org/10.13995/j.cnki.11-1802/ts.022997

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Received	Published
2019-12-06	2020-06-15
Issue Date
2020-06-24

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