Bacterial diversity and odor characteristics of four typical cheeses in Xinjiang

WANG Jin, ZHANG Jingjing, LI Xiaochen, NING Xibin, LUO Lei, JIANG Min, LI Xiaohui

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (20) : 285-290.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (20) : 285-290. DOI: 10.13995/j.cnki.11-1802/ts.027060

Bacterial diversity and odor characteristics of four typical cheeses in Xinjiang

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(20): 285-290 https://doi.org/10.13995/j.cnki.11-1802/ts.027060

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