Progress report of an experiment comparing rennet with pepsin and with a mixture of rennet and pepsin in the manufacture of canadian cheddar cheese.
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Main Authors: | BAIN JM, EMMONS DB, GILLAN RH, PETRASOVITS A |
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Format: | Texto biblioteca |
Language: | |
Published: |
1968
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Subjects: | AN RCM, ENZYME PREPARATIONS, RENNET, EXPERIMENTATION, METHODS, ENZYMES, CHEESE, PREPARATION ENZYMATIQUE, PRESURE, PREPARACION ENZIMATICA, CUAJO, METHODE, ENZYME, FROMAGE, EXPERIMENTACION, METODOS, ENZIMAS, QUESO, |
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