학술논문
Properties of low-fat Cheddar cheese prepared from bovine–camel milk blends: Chemical composition, microstructure, rheology, and volatile compounds
Document Type
Article
Author
Source
In: Journal of Dairy Science . (Journal of Dairy Science, May 2024, 107(5):2706-2720)
Subject
Language
English
ISSN
15253198
00220302
00220302