Puwei Yan

Gansu Agricultural University

China

  • Gansu Agricultural University

SCHOLARLY PAPERS

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Scholarly Papers (1)

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Consumer Acceptance and Chemical Properties of Yak Mozzarella Cheeses Produced by Traditional Fermentation and Direct Acidification Methods

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Consumer Acceptance and Chemical Properties of Yak Mozzarella Cheeses Produced by Traditional Fermentation and Direct Acidification Methods

Number of pages: 22 Posted: 30 Sep 2024
Yan Zhang, Lan Mi, Li Song, Yingrui Lu, Qi Liang, Puwei Yan and Liya Zhang
Gansu Agricultural University, Gansu Agricultural University, affiliation not provided to SSRN, affiliation not provided to SSRN, Gansu Agricultural University, Gansu Agricultural University and Gansu Agricultural University
Downloads 11 (1,302,816)

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yak milk, mozzarella cheese, acidification, proteolysis, consumer acceptance

Consumer Acceptance and Chemical Properties of Yak Mozzarella Cheeses Produced by Traditional Fermentation and Direct Acidification Methods

Number of pages: 19 Posted: 12 Nov 2024
Lan Mi, Li Song, Yingrui Lu, Qi Liang, Puwei Yan, Liya Zhang and Yan Zhang
Gansu Agricultural University, affiliation not provided to SSRN, affiliation not provided to SSRN, Gansu Agricultural University, Gansu Agricultural University, Gansu Agricultural University and Gansu Agricultural University
Downloads 11 (1,302,816)

Abstract:

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yak milk, mozzarella cheese, acidification, proteolysis, consumer acceptance