Characteristics of Burgos and Hispánico cheeses manufactured with calf rennet or with recombinant chymosin

✍ Scribed by M. Medina; P. Gaya; A.M. Guillén; M. Nuñez

• Book ID: 103710300
• Publisher: Elsevier Science
• Year: 1992
• Tongue: English
• Weight: 464 KB
• Volume: 45
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/0308-8146(92)90014-s