Comparison of Cheddar cheeses produced with recombinant chymosin and with calf rennet using two dimensional high-performance liquid chromatography.
| Autor: | Lagerwerf, Fija M., Van Wassenaar, Pieter D., Haverkamp, Johan |
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| Zdroj: | Journal of Dairy Research; Nov1995, Vol. 62 Issue 4, p673-679, 7p |
| Databáze: | Complementary Index |
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