The biochemical changes in the culture phase of beancurd cheese

被引：0
|
作者：
Yu, R. [1 ]
Tu, Y. [1 ]
Li, J. [1 ]
Chen, W. [1 ]
Zhou, W. [1 ]
Wang, X. [1 ]
机构：
[1] Coll. of Food and Biological Eng., South China Univ. of Tech., Guangzhou 510640, China
来源：
Huanan Ligong Daxue Xuebao/Journal of South China University of Technology (Natural Science) | 2001年 / 29卷 / 04期
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摘要：
15
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页码：49 / 52
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