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634. The determination of the coagulating power of commercial rennet extracts using an automatic tester

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232. A simple and accurate viscosimetric form of rennet test

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Effect of gelation temperature on the properties of skim milk gels made from plant coagulants and chymosin

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Cheese-making with a vegetable rennet from Cardo (Cynara cardunculus)

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The Technology, Chemistry, and Microbiology of Serra Cheese: A Review

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Cheese-making capacity of goat's milk during lactation: influence of stage and number of lactations

M?B L�pez, A Luna, J Laencina and A Falag�n
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Aspartic Proteinases

P. E. Brodelius, M. C. Cordeiro and M. S. Pais
Advances in Experimental Medicine and Biology, Aspartic Proteinases 362 255 (1995)
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Cheese: Chemistry, Physics and Microbiology

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Cheese: Chemistry, Physics and Microbiology

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