Electron Microscopic and Rheological Studies of Mozzarella Cheese Manufactured using Streptococcus macedonicus LC743 (Streptococcus macedonicus LC743으로 제조된 모짜렐라 치즈의 물성학적, 전자현미경적 연구)
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- Journal of Dairy Science and Biotechnology
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- v.33 no.4
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- pp.247-252
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- 2015