Isolation and Identification of Nonstarter Lactic Acid Bacteria from Traditional Baramily Cheese
Nonstarter lactic acid bacteria (NSLAB) have an important role in quality and safety of traditional Baramily cheese (Domiati cheese related type). Therefore, the objective of this study was to isolate and identify NSLAB with potential technological features from traditional Baramily cheese. Thirty-t...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Árabe |
| Publicat: |
The Union of Arab Universities
2021-04-01
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| Col·lecció: | Arab Universities Journal of Agricultural Sciences |
| Matèries: | |
| Accés en línia: | https://ajs.journals.ekb.eg/article_172041_f0cf515aa4b17422f55e254c6e523f51.pdf |
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