Effect of heat-shock treated starter cultures on cheese quality

ZHAO Yuming1, MA Ling2, XIE Haijun1*

China Brewing ›› 2017, Vol. 36 ›› Issue (5) : 36-40.

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China Brewing ›› 2017, Vol. 36 ›› Issue (5) : 36-40. DOI: 10.11882/j.issn.0254-5071.2017.05.008

Effect of heat-shock treated starter cultures on cheese quality

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 36(5): 36-40 https://doi.org/10.11882/j.issn.0254-5071.2017.05.008

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