Characterisation of Microbial Diversity and Chemical Properties of Cheddar Cheese Prepared from Heat-treated Milk
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https://www.ncbi.nlm.nih.gov/sra/ERP113727
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资源简介：
This study aimed to characterise the interaction of microbial diversity and chemical properties of Cheddar cheese after three different heat treatments of milk
创建时间：
2021-02-04
