Immobilization of Cells and Enzymes for Fermented Dairy or Meat Products-Reference-Cited by-同舟云学术

Immobilization of Cells and Enzymes for Fermented Dairy or Meat Products

Published:2009-09-18 Issue: Volume: Page:345-365
ISSN:
Container-title:Encapsulation Technologies for Active Food Ingredients and Food Processing
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Author:

Champagne Claude P.,Lee Byong H.,Saucier Linda

Publisher

Springer New York

Link

http://link.springer.com/content/pdf/10.1007/978-1-4419-1008-0_13.pdf

Reference94 articles.

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3. Anjani K, Kailasapathy K, Phillips M (2007) Microencapsulation of enzymes for potential application in acceleration of cheese ripening. Int Dairy J 17:79–86

4. Anonymous (2003) Les enzymes déclenchent de nouveaux processus biologiques. Feeding Times 8:1–37

5. Anprung P, Chengaengsatityaporn S, Thunpithayakui C (1989) Immobilized rennin for cheese making. Asian Food J 4:107–110

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