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  1. 1
    THE OPTIMIZATION OF GRINDING DOSAGE ON GRINDING HARDENING

    THE OPTIMIZATION OF GRINDING DOSAGE ON GRINDING HARDENING by ZHANG NingJu, ZHAO MeiLin

    Published 2016-01-01
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    Article
  2. 2
    Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics

    Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics by An-Ran Zheng, Chao-Kun Wei, Meng-Song Wang, Ning Ju, Min Fan

    Published 2024-01-01
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    Article

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