<b>Supplemental </b><b>Table S1</b>
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Effect of the interaction between coagulant type [Bovine<sub>TR</sub> (A) = natural bovine chymosin; Bovine<sub>FPC</sub> (B, C) = bovine fermentation produced chymosin; <i>Rhizormucor miehei</i> (D, E, F) = microbial coagulant produced by fermentation using Rhizomucor miehei; Camel<sub>FPC</sub> (G) = camel fermentation produced chymosin; Bovine<sub>VAR</sub> (H) = engineered bovine chymosin] and its doses (least square means and <i>F</i>-values and significance of contrasts) in the milk (IMCU = International Milk Clotting Units) on modeled milk coagulation properties
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Stocco, Giorgia创建时间：
2025-03-05
