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红曲霉奶酪的成熟条件工艺优化及品质变化分析.

Authors :
贾向飞
郑远荣
刘振民
徐杏敏
孙嘉
Source :
Food & Fermentation Industries; 4/15/2024, Vol. 50 Issue 7, p74-82, 10p
Publication Year :
2024

Abstract

<i>Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
0253990X
Volume :
50
Issue :
7
Database :
Complementary Index
Journal :
Food & Fermentation Industries
Publication Type :
Academic Journal
Accession number :
177265987
Full Text :
https://doi.org/10.13995/j.cnki.11-1802/ts.035950