Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat Milk

Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat Milk

Associate Professor    #7446 #7449 #7054    jhguo@mail.npust.edu.tw
Year2020
AuthorChung-Shiuan Wu, 郭嘉信*, 林美貞
Author count3
Created date2020-05-24
Author order第二作者
Corresponding author
Publication year2020
Publication month3
Journal nameFoods
Journal sponsorMDPI AG
Publication area瑞典王國
Volume9
Issue3
Start page366
End page378
Publication type
Review system
LanguageForeign Language
Attached project農委會計畫105AS-3.5.2-AD-U2