Extraction, Partial Purification And Characterization Of Milk-Clotting Enzyme From Local Coagulants On The Yield Of Cheese Using Cow Milk
AT Tesfaw - 2021 - researchsquare.com
Milk-clotting activity is the most important property of enzymes used in cheese making. The
study conducts at the University of Gondar, Institute of biotechnology microbial and cellular …
study conducts at the University of Gondar, Institute of biotechnology microbial and cellular …