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Beitrag zur Kontrolle von Labaustauschstoffen

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Zeitschrift für Lebensmittel-Untersuchung und -Forschung 152 (3) 138 (1973)
DOI: 10.1007/BF01830526
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Observations on the primary phase of milk coagulation by rennet under standardized conditions

Kl. Guthy and G. Novak
Journal of Dairy Research 44 (2) 363 (1977)
DOI: 10.1017/S0022029900020318
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Cheese-making with a vegetable rennet from Cardo (Cynara cardunculus)

F. Vieira de Sá and Manuela Barbosa
Journal of Dairy Research 39 (3) 335 (1972)
DOI: 10.1017/S0022029900014163
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Advances in Applied Microbiology Volume 15

Joseph L. Sardinas
Advances in Applied Microbiology, Advances in Applied Microbiology Volume 15 15 39 (1972)
DOI: 10.1016/S0065-2164(08)70089-3
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Suitability of some microbial coagulants for Feta cheese manufacture

Efstathios Alichanidis, Emmanuel M. Anifantakis, Anna Polychroniadou and Marinela Nanou
Journal of Dairy Research 51 (1) 141 (1984)
DOI: 10.1017/S0022029900023402
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Rennet Action on Skim Milk

M. Friedenthal, E. Siimer, and A. Köstner
Journal of Dairy Science 64 (2) 342 (1981)
DOI: 10.3168/jds.S0022-0302(81)82571-4
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Anwendungsmöglichkeiten physikalisch-chemischer Meßmethoden bei technologischen Prozessen in der Milchindustrie 2. Mitt. Thrombelastographische Untersuchungen über das Gerinnungsverhalten eingelabter Milch

D. Glöckl, H. Konrad and I. Schmohl
Food / Nahrung 19 (4) 349 (1975)
DOI: 10.1002/food.19750190407
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Electrophoretic Proteolytic Patterns in Cheddar Cheese by Rennet and Fungal Rennets: Their Significance to International Classification of Cheese Varieties

John L. Edwards and Frank V. Kosikowski
Journal of Dairy Science 52 (10) 1675 (1969)
DOI: 10.3168/jds.S0022-0302(69)86813-X
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Fundamentals of Dairy Chemistry

Rodney J. Brown, C. A. Ernstrom and Mark E. Johnson
Fundamentals of Dairy Chemistry 609 (1988)
DOI: 10.1007/978-1-4615-7050-9_12
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