Chymosin in Cheese Making-Reference-Cited by-同舟云学术

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Chymosin in Cheese Making

Published:2012-04-26 Issue: Volume: Page:223-231
ISSN:
Container-title:Food Biochemistry and Food Processing
language:
Short-container-title:

Author:

Mistry V. V.

Publisher

Wiley-Blackwell

Reference36 articles.

1. Yield and quality of Cheddar cheese produced using a fermentation-derived calf chymosin;Banks;Milchwissenschaft,1992

2. Cheese yield performance of fermentation-produced chymosin and other milk coagulation;Barbano;J Dairy Sci,1992

3. Comparison of Cheddar cheese made with a recombinant calf chymosin and with standard calf rennet;Biner;JDairy Res,1989

4. Brown GD 1971

Cited by 3 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

1. An Overview of Proteases: Production, Downstream Processes and Industrial Applications;Separation & Purification Reviews;2019-10-19

2. Gelation properties of partially renneted milk;International Journal of Food Properties;2017-04-19

3. Effects of milk pH alteration on casein micelle size and gelation properties of milk;International Journal of Food Properties;2016-09-08

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