Zobrazeno 1 - 2
of 2
pro vyhledávání: '"G. B. Bukcharina"'
Publikováno v:
Пищевые системы, Vol 6, Iss 4, Pp 477-487 (2024)
The study examined semi-hard cheeses made with milk-clotting enzymes (MCEs) of animal origin (Naturen Extra with a mass fraction of chymosin 95%, “Bovine Pepsin” with a mass fraction of chymosin 10%), microbial origin (Fromase 750 XLG) and recomb
Externí odkaz:
https://doaj.org/article/506384b37e894920aaed4074d7c16359
Publikováno v:
Пищевые системы, Vol 5, Iss 3, Pp 239-248 (2022)
The effect of the type (bovine chymosin (Chy-max Extra), camel chymosin (Chy-max M), and modified camel chymosin (Chy-max Supreme)) and applied dose (1500, 2500, or 3500 IMCU/100 kg of milk) of milk-clotting enzyme (MCE) on the proteolysis degree, mi
Externí odkaz:
https://doaj.org/article/b35828a191de48ce89c20e7be197861d