THE COAGULATION OF MILK WITH IMMOBILIZED ENZYMES - A CRITICAL-REVIEW

被引：24

作者：

CARLSON, A

HILL, GC

OLSON, NF

机构：

[1] UNIV WISCONSIN,DEPT CHEM ENGN,MADISON,WI 53706

[2] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

来源：

ENZYME AND MICROBIAL TECHNOLOGY | 1986年 / 8卷 / 11期

关键词：

The study represented by this work was supported by the Department of Chemical Engineering and Department of Food Science at the University of Wisconsin; Madison. Funds were obtained for one of the authors (A.C.) through a Schulte Scholarship and the Walter V. Price Cheese Research Institute;

D O I：

10.1016/0141-0229(86)90059-1

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：642 / 650

页数：9

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