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
FOOD SCIENCE . 2020, (3): 30 -36 .  DOI: 10.7506/spkx1002-6630-20181205-065