Using recombinant camel chymosin to make white soft cheese from camel milk

Food Chemistry - Tập 337 - Trang 127994 - 2021
Najeeb S. Al-zoreky1,2, Faisal S. Almathen3,2
1Department of Food and Nutrition Sciences, College of Agricultural & Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
2Camel Research Center, King Faisal University, Al-Ahsa 31982, Saudi Arabia
3Department of Veterinary Public Health, College of Veterinary Medicine, King Faisal University, Al-Ahsa 31982, Saudi Arabia

Tài liệu tham khảo

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