热烫拉伸融化过程对Mozzarella干酪品质、分子间作用力及微观结构的影响

李红娟，王祎，刘燕，于洪梅，李洪波，于景华

Effects of Thermal, Stretching and Melting Treatments on Quality, Intermolecular Force and Microstructure of Mozzarella Cheese

LI Hongjuan, WANG Yi, LIU Yan, YU Hongmei, LI Hongbo, YU Jinghua

食品科学 . 2020, (3): 30 -36 . DOI: 10.7506/spkx1002-6630-20181205-065