Comments: Immobilized rennin for cheese making, 2: Application to cheese making

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Bibliographic Details
Main Authors:	Anprung, P., Chuengsaengsatityaporn, S., Thunpithayakul, C. (Chulalongkorn Univ., Bangkok (Thailand). Department of Food Technology)
Format:	Journal Contribution
Language:	English
Published:	2013
Subjects:	CHEESE CHYMOSIN CASEIN CURD/ COAGULATING CHEESEMAKING FROMAGE CHYMOSINE CASEINE CAILLEBOTTE/ COAGULATION TECHNOLOGIE FROMAGERE QUESO QUIMOSINA CASEINA REQUESON/ COAGULACION FABRICACION DEL QUESO
Online Access:	http://agris.upm.edu.my:8080/dspace/handle/0/3786
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