Improving the Properties of the Egyptian Hard Cheese (Ras Type) with Adding Some Probiotic Lactobacillus spp. as Adjunct Cultures.

Autor:	Abd-Elmonem, Mohamed A., Tammam, Adel A., El-Desoki, Wahid I., Zohri, AbdelNasser A., Moneeb, Asmaa. H. M.
Předmět:	CHEESEMAKING PROBIOTICS LACTOBACILLUS CHEESE COLIFORMS LACTOBACILLUS casei
Zdroj:	Assiut Journal of Agricultural Sciences; 2022, Vol. 53 Issue 1, p12-30, 19p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu