M: Food Microbiology & Safety
Characteristics of Miniature Cheddar-Type Cheese Made by Microbial Rennet from Bacillus amyloliquefaciens: A Comparison with Commercial Calf Rennet
Version of Record online: 21 JAN 2014
© 2014 Institute of Food Technologists®
Journal of Food Science
Volume 79, Issue 2, pages M214–M221, February 2014
How to Cite
An, Z., He, X., Gao, W., Zhao, W. and Zhang, W. (2014), Characteristics of Miniature Cheddar-Type Cheese Made by Microbial Rennet from Bacillus amyloliquefaciens: A Comparison with Commercial Calf Rennet. Journal of Food Science, 79: M214–M221. doi: 10.1111/1750-3841.12340
- Issue online: 18 FEB 2014
- Version of Record online: 21 JAN 2014
- Manuscript Accepted: 15 NOV 2013
- Manuscript Received: 19 JUN 2013
- Natl. Key Technologies R & D Program of China. Grant Numbers: 2011AA100903, 2012BAD28B07
- Natural Science Foundation of Gansu Province. Grant Number: 1308RJZA260
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