Using the Surface Mature Bacteria and Enzyme Preparation Cheese the Research of the Agent that Flavor

doi:10.13995/j.cnki.11-1802/ts.2012.02.041

Cao Chun-ling, Liu Hui-ping, Ji Ling, Wei Feng-ru, Chen Ling

Food and Fermentation Industries ›› 2012, Vol. 38 ›› Issue (02) : 79-84.

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Food and Fermentation Industries ›› 2012, Vol. 38 ›› Issue (02) : 79-84. DOI: 10.13995/j.cnki.11-1802/ts.2012.02.041

Food and Fermentation Industries

Using the Surface Mature Bacteria and Enzyme Preparation Cheese the Research of the Agent that Flavor

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2012, 38(02): 79-84 https://doi.org/10.13995/j.cnki.11-1802/ts.2012.02.041

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