Work

Studies on physicochemical characteristics of accelerated ripening Cheddar cheese

Year: 2011

Type: article

Source: Zhongguo rupin gongye

Author: Zhang Li-ping

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2389199314

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