STUDY OF CHEESE-MAKING ABILITY OF A NEW THERMOSENSITIVE MILK CLOTTING ENZYME OF MUCOR-MIEHEI

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作者：

RAMET, JP

WEBER, F

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来源：

LAIT | 1981年 / 61卷 / 608期

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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页码：458 / 464

页数：7

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[1] STUDY OF CHEESE-MAKING ABILITY OF A THERMOSENSITIVE MILK-CLOTTING ENZYME OF MUCOR-MIEHEI
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[4] SANDWICH ENZYME-IMMUNOASSAY OF MUCOR-MIEHEI PROTEINASE (FROMASE) IN CHEESE
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[8] COMMERCIAL SCALE CHEESE MAKING TRIALS WITH A MILK CLOTTING ENZYME PRODUCED BY MUCOR PUSILLUS LINDT
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[9] MILK-CLOTTING ENZYME FROM MICROORGANISMS .12. PHYSICOCHEMICAL AND IMMUNOCHEMICAL STUDIES ON SIMILARITIES OF ACID PROTEASES MUCOR-PUSILLUS RENNIN AND MUCOR-MIEHEI RENNIN
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[10] Enhanced Milk-Clotting Enzyme Production of Mucor Miehei Mutated by UV and LiCl
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