Author:
Addis M.,Piredda G.,Pirisi A.
Subject
Animal Science and Zoology,Food Animals
Reference52 articles.
1. Effect of the use of three different lamb paste rennets on lipolysis of the PDO Pecorino Romano cheese;Addis;Int. Dairy J.,2005
2. The influence of the enzymatic composition of lamb rennet paste on some properties of experimentally produced PDO Fiore Sardo cheese;Addis;Int. Dairy J.,2005
3. Milk-clotting activity of various rennets and coagulants: background and information regarding IDF standards;Andren;Bull. IDF,1998
4. Evaluation of the enzymic characteristics of commercial rennet pastes;Barzaghi;Sci. Tec. Latt. Cas.,1996
5. Lipolysis in Provolone cheese: Effect of rennet-paste;Barzaghi;Sci. Tec. Latt. Cas.,1997
Cited by
44 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献