切达干酪制作过程中猪胃蛋白酶的存活及其对干酪过程中酪蛋白的影响 电子书下载

原名:Survival of porcine pepsin during cheddar cheese making and its effect on casein during cheese
作品简介:由牛奶制成的无发酵剂切达干酪的聚丙烯酰胺凝胶电泳图谱，加入猪胃蛋白酶，pH 6.4。 （模式A：按下后，…….