TY  JOUR
TI  The main technological properties of rennet substitutes
KW  cheese
KW  microbial coagulant
KW  recombinant chymosin
KW  specific activity
KW  nonspecific activity
KW  sensitivity to Ca2+ ions and pH
KW  thermal stability
JO  Cheese- and buttermaking
AU  Grishkova, A.V.
AU  Belov, A.N.
AU  Prosekov, A.Y.
AU  Mironova, A.V.
PY  2024
IS  0
PB  Kemerovo State University