Effect of High Hydrostatic Pressure Treatment on the Texture, Rheology and Microstructure of Processed Cream Cheese
JIANG Shu, TENG Junwei, LIU Zhenmin, ZHANG Juan
FOOD SCIENCE . 2021, (5): 84 -91 .  DOI: 10.7506/spkx1002-6630-20200408-115