Effect of whey addition on flavor substances and the quality of Mozzarella cheese during the ripening period

doi:10.11882/j.issn.0254-5071.2023.01.011

ZHANG Rongrong, PANG Bo, MA Ling

China Brewing ›› 2023, Vol. 42 ›› Issue (1) : 58-64.

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China Brewing ›› 2023, Vol. 42 ›› Issue (1) : 58-64. DOI: 10.11882/j.issn.0254-5071.2023.01.011

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Effect of whey addition on flavor substances and the quality of Mozzarella cheese during the ripening period

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 42(1): 58-64 https://doi.org/10.11882/j.issn.0254-5071.2023.01.011

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