钾盐替代和附属发酵剂对切达干酪品质的影响

余鹏飞，马春丽，韩秀娥，王家栩，贾丽丽

Effects of Potassium Salt Substitution and Adjunct Starter Culture on the Quality of Cheddar Cheese

YU Pengfei, MA Chunli, HAN Xiu’e, WANG Jiaxu, JIA Lili

食品科学 . 2022, (22): 90 -96 . DOI: 10.7506/spkx1002-6630-20220103-012