[Grana cheesemaking with chymosin from Kluyveromyces lactis (Maxiren)]
1990
Corradini, C. | Bottazzi, V. (Universita Cattolica de Sacro Cuore, Piacenza (Italy). Istituto di Microbiologia) | Resmini, P. | Hogenboon, J.A. | Pazzaglia, C. (Milan Univ. (Italy). Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche) | Carini, S. | Rampilli, M. (Istituto Sperimentale Lattiero Caseario, Lodi, Milan (Italy))
AGROVOC Keywords
Bibliographic information
Latte (Italy)
Volume
15
Issue
10
ISSN
0392-6060
Pagination
pp. 860-865
Other Subjects
Aminoacidos; Trials/ proteolysis; Composicion quimica; Prove/ proteolisi; Acide amine; Essai/ proteolyse; Pruebas/ proteolisis; Amminoacidi; Kluyveromices lactis; Technologie fromagere; Fabricacion del queso; Fromage a pate dure; Cheesemaking
Language
Italian
Note
10 tables; 2 graphs; 8 ref. Summaries (En, It)
Type
Numerical Data; Summary
1991-08-15
AGRIS AP
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