Improving low fat Ras cheese quality by using different mixed cultures of Lactic acid bacteria and some processing modifications

Citation:
El-Sayed, E. M., "Improving low fat Ras cheese quality by using different mixed cultures of Lactic acid bacteria and some processing modifications", Annals of Agric. Sci., Moshtohor, vol. 36, issue 4, pp. 2297-2316, 1998.

Abstract:

n/a

Notes:

n/a

Tourism