Arnold Reps
Department of Food Biotechnology, University of Warmia and Mazury Olsztyn, Poland
Lucjan Jedrychowski
Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Division of Food Science, Olsztyn, Poland
Krystyna Wisniewska
Department of Food Biotechnology, University of Warmia and Mazury Olsztyn, Poland
Agnieszka Jankowska
Department of Food Biotechnology, University of Warmia and Mazury Olsztyn, Poland
How to cite this article
Arnold Reps, Lucjan Jedrychowski, Krystyna Wisniewska and Agnieszka Jankowska, 2006. Application of a Coagulating Preparation Obtained
with Rhizomucor Miehei N in Cheese-Making. Pakistan Journal of Nutrition, 5: 97-101.
DOI: 10.3923/pjn.2006.97.101
URL: https://scialert.net/abstract/?doi=pjn.2006.97.101
DOI: 10.3923/pjn.2006.97.101
URL: https://scialert.net/abstract/?doi=pjn.2006.97.101