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pro vyhledávání: '"Farhat Qasim"'
Autor:
Farhat Qasim, Sonja Diercks‐Horn, Doreen Gerlach, Anna Schneider, Hector Marcelo Fernandez‐Lahore
Publikováno v:
Journal of Food Science. 87:4348-4362
Calf rennet has been traditionally used for cheese making all over the world since ancient times. It is primarily a type of aspartic protease. Calf rennet, also known as chymosin, is considered the best milk coagulant in cheese manufacturing. Its usa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a27e06547b59d57f2392de4dbbf9117a
https://doi.org/10.1111/1750-3841.16307
https://doi.org/10.1111/1750-3841.16307
