乳制品：加工技术与感官特性
Dairy Products: Processing Technology and Sensory Properties.
作者信息
Faccia Michele, Natrella Giuseppe
机构信息
Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy.
出版信息
Foods. 2024 Aug 16;13(16):2551. doi: 10.3390/foods13162551.
Abstract
In developed countries, the dairy sector is going through a highly challenging phase as a consequence of changes in consumers' expectations and the spread of new cultural approaches to food [...].
摘要
在发达国家，由于消费者期望的变化以及新的饮食文化方式的传播，乳制品行业正经历一个极具挑战性的阶段[……]。
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