Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat Milk
郭嘉信
郭嘉信
Year2020
Author
Created date2020-05-24
Author orderSecond author
Corresponding authorYes
Publication year2020
Publication month3
Journal nameFoods
Journal sponsorMDPI AG
Publication area瑞典王國
Volume9
Issue3
Start page366
End page378
Review systemYes
LanguageForeign Language
Attached project農委會計畫105AS-3.5.2-AD-U2