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
FOOD SCIENCE . 2022, (22): 90 -96 .  DOI: 10.7506/spkx1002-6630-20220103-012