Cite
HARVARD Citation
Langholm Jensen, J. et al. (n.d.). Camel and bovine chymosin: the relationship between their structures and cheese‐making properties. Acta crystallographica. pp. 901-913. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Langholm Jensen, J. et al. (n.d.). Camel and bovine chymosin: the relationship between their structures and cheese‐making properties. Acta crystallographica. pp. 901-913. [Online].