Works by 石永祺

脂肪含量对牦牛乳硬质干酪质构、流变和微观结构的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 14, doi. 10.7506/spkx1002-6630-20190617-181

By:

• 石永祺;
• 梁 琪;
• 宋雪梅;
• 张 炎

Publication type:

Article