酶凝干酪素凝胶性研究进展及其在干酪中的应用

朱雄英1，甘伯中2，丁福军1，纪银莉1，高维东1，李正涛1

Formation and Cooling Mechanisms of Rennet-induced Casein Gels and Their Applications in Cheese Processing: A Review

ZHU Xiong-ying1，GAN Bo-zhong2，DING Fu-jun1，JI Yin-li1，GAO Wei-dong1，LI Zheng-tao1

食品科学 . 2009, (21): 424 -427 . DOI: 10.7506/spkx1002-6300-200921099