ASSESSMENT OF SWINE, BOVINE AND CHICKEN PEPSINS AS RENNET SUBSTITUTES FOR CHEDDAR CHEESE-MAKING

被引：40

作者：

GREEN, ML

机构：

来源：

关键词：

D O I：

10.1017/S0022029900014096

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：261 / &

共 29 条

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[7]

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[8]

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