Çepoğlu F, Güler-Akın MB. Effects of coagulating enzyme types (commercial calf rennet, <I>Aspergillus niger</I> var. <I>awamori</I> as recombinant chymosin and <I>rhizomucor miehei</I> as microbial rennet) on the chemical and sensory characteristics of white pickled cheese. ajb [Internet]. 2016 May 12 [cited 2026 Sep. 1];12(37). Available from: https://www.ajol.info/index.php/ajb/article/view/135590