Principles of selecting milk clotting enzymes for cheese production
- 作者: Murunova GV1, Sviridenko Y.Y.1, Murunova GV1, Sviridenko Y.Y.1
-
隶属关系:
- 期: 编号 5 (2006)
- 页面: 2-4
- 栏目: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322516
- ID: 322516
如何引用文章
全文:
详细
Milk coagulating enzymes are being characterized taking into account their effects on cheese quality. Approach to choosing milk coagulating ferment is defined in view of its activity at different stages of cheese manufacturing process.
参考
补充文件
