Effect of Raw Milk Somatic Cell Count on Protein Hydrolysis and Flavor and Texture Quality of Hard Cheese

被引：0
|
作者：
Mu, Shuo [1 ]
Liu, Xinyu [1 ]
Luo, Jie [1 ]
Ren, Fazheng [1 ]
Li, Bo [1 ]
Wang, Na [2 ]
Zhang, Yongxiang [2 ]
Ge, Keshan [1 ]
机构：
[1] Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing,100083, China
[2] Hebei Engineering Research Center of Animal Product, Sanhe,065200, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 15期
关键词：
35;
D O I：
10.7506/spkx1002-6630-20180821-224
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：64 / 70
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