Application of Different Methods to Accelerate Cheese Ripening: Changes in Microorganisms and Amino Acids during the Ripening Proces
XIE Ai-ying, DANG Ya-li, ZHANG Shui-li, LI Xing-guang, WU Xue-qian
FOOD SCIENCE . 2014, (19): 180 -184 .  DOI: 10.7506/spkx1002-6630-201419037