On the question of the identity of pepsin and rennet.

被引：0

作者：

Porter, AE

机构：

来源：

JOURNAL OF PHYSIOLOGY-LONDON | 1911年 / 42卷 / 5/6期

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D O I：

暂无

中图分类号：

Q189 [神经科学];

学科分类号：

071006 ;

摘要：

引用

页码：389 / 401

页数：13

共 50 条

[21] Analysis of the effect of temperature on enzymes, inparticular of rennet and pepsin.
Konig, A
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[22] MICROSTRUCTURAL CHANGES DURING RIPENING OF CHEDDAR CHEESE PRODUCED WITH CALF RENNET, BOVINE PEPSIN, AND PORCINE PEPSIN
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[23] ACTION OF RENNET, PEPSIN AND TRYPSIN ON COW AND BUFFALO MILK-PROTEINS
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[24] MANUFACTURE OF MOZZARELLA CHEESE BY DIRECT ACIDIFICATION WITH REDUCED AMOUNTS OF RENNET AND PEPSIN
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[26] EXAMINATIONS ABOUT THE ASCERTAINMENT OF THE RELATION OF CHYMOSIN AND PEPSIN IN TECHNICAL RENNET PREPARATIONS
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[27] Comparative study of the esterified fatty acids composition of Los Pedroches cheese manufactured with either animal or vegetable rennet.
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[28] The identity of pepsin and chymosin.
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[29] The putative identity of pepsin and chymosine
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[30] THE ACTION OF PEPSIN ON INSULIN AND THE PLASTEIN QUESTION
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