Effect of Acid-Coagulation pH on Physicochemical Properties, Protein Structure and Microstructure of Rushan Cheese Curd
WEI Guangqiang, WANG Yutan, MAO Xingju, LIAO Ziyu, YANG Jing, HUANG Aixiang
FOOD SCIENCE . 2021, (10): 8 -13 .  DOI: 10.7506/spkx1002-6630-20200324-361