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A research result of microbial diversity in traditional Chinese cheese published by the Processing Institute of Jilin Academy of Agricultural Sciences

 Last Update: 2021-08-13
 Source: Internet
 Author: User

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Original title: A research result of microbial diversity in traditional Chinese cheese from the Processing Institute of Jilin Academy of Agricultural Sciences was published in "Food Research International"

On July 13, Jilin Academy of Agricultural Sciences was the first completion unit and communication unit.

Traditional Chinese cheese has a long history and is one of the birthplaces of cheese in the world

Link to the paper: https://doi.

(This article is reprinted from "Food Science Network", and the article comes from Jilin Academy of Agricultural Sciences

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