Coagulation properties of rennet from <i>Bacillus licheniformis</i> at different temperatures

doi:10.13995/j.cnki.11-1802/ts.026747

Coagulation properties of rennet from Bacillus licheniformis at different temperatures

LI Yizhen, NIU Keping, CAO Yingying, WANG Ying, WEN Pengcheng, QIAO Haijun, ZHANG Weibing, ZHANG Zhongming

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (12) : 48-54.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (12) : 48-54. DOI: 10.13995/j.cnki.11-1802/ts.026747

Coagulation properties of rennet from Bacillus licheniformis at different temperatures

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(12): 48-54 https://doi.org/10.13995/j.cnki.11-1802/ts.026747

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Received	Revised	Published
2020-01-20	2020-02-07	2021-06-25
Issue Date
2021-07-22

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