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Usage du mélange de la pepsine avec des préparations " Fromase " ou " Milcozyme " pour la fabrication des fromages Tilsit et Camembert
Application of pepsin in mixture with " Fromase " or " Milcozyme " preparation in cheese-making of Tilsit and Camembert

I. JARMUL, A. REPS and S. POZNANSKI

Lait, 62 613-614 (1982) 166-176

DOI: 10.1051/lait:1982613-61410

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