Improving low fat Ras cheese quality by using different mixed cultures of Lactic acid bacteria and some processing modifications | Elham Mostafa El-Sayed Hussin

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.

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