热烫拉伸温度对Mozzarella干酪蛋白降解及质构特性的影响
杜莹，赵玉明，马玲
Effect of blanching and stretching temperature on protein degradation and texture property of Mozzarella cheese
DU Ying, ZHAO Yuming, MA Ling
中国酿造
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2018, (12): 92
-95
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DOI: 10.11882/j.issn.0254-5071.2018.12.018
