method for the thermal destabilization of microbial rennet in cheese and preparation method of using this rennet.

• 1. 一种江米酒酒药微生物源凝乳酶的制备方法 [P] . 中国专利： CN100593035C . 2010.03.03
• 2. 一种江米酒酒药微生物源凝乳酶的制备方法 [P] . 中国专利： CN101250513A . 2008-08-27
• 3. method for the thermal destabilization of microbial rennet in cheese and preparation method of using this rennet. [P] . NL191064B . 1994-08-01

  机译： 奶酪中微生物凝乳酶热失稳的方法和使用该凝乳酶的制备方法。

• 4. method for the thermal destabilization of rennet, microbial rennet, obtained thereby and method for the preparation of cheese. [P] . NL191024C . 1994-12-16

  机译： 酶的热去稳定的方法，由此获得的微生物酶，以及干酪的制备方法。

• 5. method for the thermal destabilization of rennet, microbial rennet, obtained thereby and method for the preparation of cheese. [P] . NL191024B . 1994-07-18

  机译： 酶的热去稳定的方法，由此获得的微生物酶，以及干酪的制备方法。

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• 6. Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods [O] . PRZEMYSŁAW KNYSZ, MICHAŁ GONDEK, RENATA PYZ-ŁUKASIK, 2018

• 1. Preparation of High-Surface-Area SnO_2 and ZrO_2 by Reflux-Digestion and Solvothermal Methods [J] . Ji-Ying Wei ,Feng Jiang ,Gang Xu . 稀有金属材料与工程 . 2006,第A03期
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• 3. Preparation of High Percentage α-Calcium Sulfate Hemihydrate via a Hydrothermal Method [J] . Le Fu ,Wei Xia ,Torbjorn Mellgren . 生物材料与纳米技术（英文） . 2017,第1期
• 4. 解淀粉芽孢杆菌GSBa-1凝乳酶在马苏里拉干酪中的应用研究 [C] . TENG Junwei ,腾军伟 ,刘振民 . 2017中国首届生物发酵健康产业创新高峰论坛 . 2017
• 5. 姜根茎中植源性凝乳酶的分离纯化、特性研究及其在奶酪生产中的应用 [A] . Malik Muhammad Hashim . 2011