Ads
    Related paper
  1. PROTEOLYTIC ACTIVITY OF MILK-CLOTTING ENZYMES OF DIFFERENT ORIGIN
  2. Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses
  3. THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES
  4. Influence of different milk-clotting enzymes on the process of producing semihard cheeses
  5. Influence of different milk-clotting enzymes on the quality and shelf life of semihard cheeses
  6. STUDY OF THE STRAIN OF DISPLACEMENT VARIATION DURING THE COMPACTION OF RENNET GEL OBTAINED BY VARIOUS MILK-CLOTTING ENZYMES
  7. STUDY OF THE EFFICIENCY OF THE METHOD USED FOR DETERMINATION OF THE STRAIN OF DISPLACEMENT OF RENNET GEL OBTAINED BY VARIOUS MILK CLOTTING ENZYMES
  8. MILK-COAGULATION AND PROTEOLYTIC ACTIVITY OF ?GLYECK? ? CARPATHIAN ENZYME PREPARATION
  9. AMPHIBIAN SKIN SECRETIONS: A POTENTIAL SOURCE OF PROTEOLYTIC ENZYMES
  10. BACTERIAL PROTEOLYTIC ENZYMES TESTED ON KERATIN AND COLLAGEN BASED MATERIAL