Effect of various acids additions on the quality and digestibility of Ricotta cheese

Effect of various acids additions on the quality and digestibility of Ricotta cheese

Associate Professor       meijen@mail.npust.edu.tw
Year2016
Author
Created date2019-01-16
Author order2
Corresponding authortrue
Publication year2016
Symposium nameAsia-Australasian Association of Animal Production Socuety
Publication city福岡
Publication country日本
Start date2016-08-22
End date2016-08-25
Review system
LanguageForeign Language
Attached project