Cheese | Rennets and Coagulants-Reference-Cited by-同舟云学术

Cheese | Rennets and Coagulants

Published:2011 Issue: Volume: Page:574-578
ISSN:
Container-title:Encyclopedia of Dairy Sciences
language:
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Author:

Andrén A.

Publisher

Elsevier

Reference13 articles.

1. Production of prochymosin, pepsinogen and progastricsin, and their cellular and intracellular localization in bovine abomasal mucosa;Andrén;Scandinavian Journal of Clinical and Laboratory Investigation,1992

2. Milk-clotting activity of various rennets and coagulants: Background and information regarding IDF standards;Andrén;International Dairy Federation Bulletin,1998

3. Immunohistochemical studies on the development of prochymosin- and pepsinogen-containing cells in bovine abomasal mucosa;Andrén;Journal of Physiology,1982

4. Changes in immunologically and catalytically active sites of chymosin, bovine pepsin and porcine pepsin;Andrén;Netherlands Milk and Dairy Journal,1983

5. The effects of chromatographically pure bovine chymosin and pepsin A on cheese curd firmness;Andrén;Journal of Dairy Research,1990

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