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Utilisation du mélange de la pepsine avec la préparation microbienne " Fromase " dans la fabrication des fromages Edam et Kortowski
using pepsin in mixture with microbial rennet kortowski "Fromase" in cheese-making of Edam and Kortowski

I. JARMUL, A. REPS, S. POZNANSKI and H. ZELAZOWSKA

Lait, 62 611-612 (1982) 75-86

DOI: https://doi.org/10.1051/lait:1982611-6126

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