Optimization of Process Conditions for the Production of Quark Cheese Fermented by Lactobacillus bulgaricus and Streptococcus thermophilus
HU Ying1，JIANG Wei1，ZHU Qiu-jin1,2,3,*
FOOD SCIENCE . 2013, (5): 186 -190 .  DOI: 10.7506/spkx1002-6630-201305039