乳酸杆菌培养物对Edam干酪成熟品质的影响

IF 0.6 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Food and Nutrition Research Pub Date : 2023-07-14 DOI:10.12691/jfnr-11-7-3

Ahmed H. A. A., Khali R. A. M., A. A. M., El-Sisi A. S., Aida H. Ibrahim

引用次数: 0

摘要

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Ultrasonication of Lactobacilli Cultures on Edam Cheese Quality during Ripening

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来源期刊

Journal of Food and Nutrition Research 农林科学-食品科技

CiteScore

1.60

自引率

9.10%

发文量

审稿时长

1 months

期刊介绍： Journal of Food and Nutrition Research (JFNR) publishes papers focusing on fundamental and applied research in chemistry, physics, microbiology, nutrition aspects, bioactivity, quality, safety, and technology of foods.