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Comparisons between the electrophoretic pattern and textural assessment of aged Cheddar cheese made using various levels of calf rennet or microbial coagulant (Rennilase 46L)
Johnston, Keith A., Dunlop, Frank P., Coker, Christina J., Wards, Sharon M.Volume:
4
Language:
english
Journal:
International Dairy Journal
DOI:
10.1016/0958-6946(94)90029-9
Date:
January, 1994
File:
PDF, 1.10 MB
english, 1994