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Cited article:

Influence de la nature et du taux d'inactivation sur le dosage de la chymosine et de la pepsine bovine par électro immimo-diffusion
Influence of type and degree of inactivation on chymosin and bovine pepsin quantification by rocket immunoelectrophoresis

Pascaline GARNOT, D. MOLLE

Lait, 62 621-622 (1982) 671-680

DOI: https://doi.org/10.1051/lait:1982621-62244

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Food Reviews International 4 (2) 195 (1988)
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International Dairy Journal 15 (5) 419 (2005)
DOI: 10.1016/j.idairyj.2004.08.013
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Cheese: Chemistry, Physics and Microbiology

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Effect of temperature and pH on immunoreactivity and milk clotting activity of some rennet enzymes

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Zeitschrift für Lebensmittel-Untersuchung und -Forschung 187 (3) 239 (1988)
DOI: 10.1007/BF01043346
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Continuous hydrolysis ofβ-casein in a membrane reactor: Preparation of a bioactive peptide

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