Open AccessEffect of the recombinant chymosins of different origins on production process of soft cheese
Author(s) -
D. S. Myagkonosov,
И. Т. Смыков,
Д. В. Абрамов,
I. N. Delitskaya,
V. N. Krayushkina
Publication year - 2022
Publication title -
piŝevye sistemy
Language(s) - English
Resource type - Journals
eISSN - 2618-9771
pISSN - 2618-7272
DOI - 10.21323/2618-9771-2022-5-2-164-171
Subject(s) - dry matter , clotting time , food science , chemistry , zoology , biology , medicine , coagulation