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A study on the preparation and clarification of rennet from minced and sliced fresh vells [electronic resource].

By:

El-Ghandour, A. A

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Language: English Summary language: Arabic Description: P. 9939-9943Other title:

دراسة علي تحضير و ترويق المنفحة السائلة باستخدام مفروم و شرائح الاباوات الطازج [Added title page title]

Uniform titles:

Mansoura University journal of agricultural sciences, 2007 v. 32 (12) [electronic resource].

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In: Mansoura Unviersity Journal of Agricultural Sciences 2007.v.32(12)Summary: Calf rennet extract was prepared from minced (A) and sliced (B) fresh veils. Yield of the rennin units in the crude extract was slightly higher in case of using the sliced vells…

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Calf rennet extract was prepared from minced (A) and sliced (B) fresh veils. Yield of the rennin units in the crude extract was slightly higher in case of using the sliced vells…

Summary in Arabic.

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