EVALUATION OF BOVINE RENNETS IN TERMS OF ABSOLUTE CONCENTRATIONS OF CHYMOSIN AND PEPSIN A
- Author
- MARTIN P; COLLIN JC; GARNOT P; RIBADEAU DUMAS B; MOCQUOT G
I.N.R.A., LAB. RECH. TECHNOL. LAITIERES/RENNES 35042/FRA - Source
- J. DAIRY RES.; ISSN 0022-0299; GBR; DA. 1981; VOL. 48; NO 3; PP. 447-456; BIBL. 22 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- PRESURE COMPOSITION CHIMIQUE APTITUDE TECHNOLOGIQUE RENNINE PEPSINE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- RENNET CHEMICAL COMPOSITION KEEPING QUALITY FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL8110489155
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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