Effect of different hydrocolloid on the quality of processed cream cheese

MO Bei-hong, WU Run-bo, ZHENG Yuan-rong, LIU Zhen-min

Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (06) : 41-46.

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Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (06) : 41-46. DOI: 10.13995/j.cnki.11-1802/ts.2013.06.043
Food and Fermentation Industries

Effect of different hydrocolloid on the quality of processed cream cheese

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2013, 39(06): 41-46 https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.043

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