Microbiological and Chemical Changes During the Production of Acidic Whey, A Traditional Chinese Tofu-Coagulant

✍ Scribed by Qiao, Zhihong; Chen, Xiao Dong; Cheng, YongQiang; Liu, Haijie; Liu, YaQiong; Li, Lite

• Book ID: 126800215
• Publisher: Taylor and Francis Group
• Year: 2010
• Tongue: English
• Weight: 279 KB
• Volume: 13
• Category: Article
• ISSN: 1094-2912
• DOI: 10.1080/10942910802180190