Work

Comparison on quality characteristics during ripening of cheddar cheese-making from two different raw milk

Year: 2013

Type: article

Source: Zhongguo rupin gongye

Author: Xiaoli Liang

Institution: Guangxi University

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: W2392129484

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Related to: 10