EVALUATION OF THIOL ACTIVATED PROTEASES FROM CLAM VISCERA AS A RENNET SUBSTITUTE FOR CHEESE-MAKING

被引：9

作者：

CHEN, HC

ZALL, RR

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1986.tb13939.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：815 / +

页数：1

共 32 条

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[3]

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[4]

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[5]

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CHEN, HC ;

ZALL, RR .

[7]

Dalgleish D. G., 1982, Developments in Dairy Chemistry, V1, P157

[8]

EMMONS DB, 1977, J DAIRY SCI, V60, P47

[9]

Foltman B., 1970, METHOD ENZYMOL, V19, P421

[10] REVIEW OF PROGRESS OF DAIRY SCIENCE - MILK COAGULANTS [J].

GREEN, ML .