酸凝奶豆腐产品开发及其品质评价 / Product development and quality evaluation of acid-coagulation Hurood cheese
- Resource Type
- Academic Journal
- Source
- 食品与发酵工业 / Food and Fermentation Industries. 49(3):105-111
- Subject
奶豆腐 酸凝 乳酸菌 微生物多样性 感官特性 - Language
- Chinese
- ISSN
- 0253-990X