Pembuatan keju dengan menggunakan enzim renin Mucor pusillus amobil
This study was aimed to understand the goog condition of temperature and pH in the cheese making with immobilized rennin enzyme from M. pusillus. Rennin from M. pusillus was produced using corn starch as substrate, incubated at 37 0C for 116 hours. Immobilization was conducted with entrapment metho...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Fakultas Peternakan Universitas Brawijaya
2012-06-01
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| Serie: | Jurnal Ilmu-Ilmu Peternakan |
| Accesso online: | http://jiip.ub.ac.id/index.php/jiip/article/view/106 |
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