| 标题 |
Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds |
| 网址 | |
| DOI | |
| 其它 |
期刊:International Journal of Food Microbiology 作者:Bruno Galli; José Guilherme Prado Martin; Paula Porrelli Moreira da Silva; Ernani Porto; Marta Helena Fillet Spoto 出版日期:2016-06-23 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)