Influence of the addition of Geotrichum candidum on the microbial, chemical, textural, and sensory features of soft soy cheese
- Resource Type
- Authors
- Xin Zhang; Xin-dong Jia; Peng Du; Ai-li Li; Ying Li; Jia-jie Yang; Xiang-yang Ma
- Source
- Journal of Food Processing and Preservation. 44
- Subject
- food
biology
Chemistry
General Chemical Engineering
Soy cheese
Geotrichum
Sensory system
General Chemistry
Food science
biology.organism_classification
Texture (geology)
food.food
Food Science
- Language
- ISSN
- 1745-4549
0145-8892