UTILIZATION OF FREEZE-SHOCKED LACTOBACILLI FOR ENHANCING FLAVOR DEVELOPMENT OF RAS CHEESE

Faculty	Science	Year:	1990
Type of Publication:	Article	Pages:	329-335
Authors:	ALY, ME
Journal:	NAHRUNG-FOOD VCH PUBLISHERS INC	Volume:	34
Research Area:	Food Science \& Technology	ISSN	ISI:A1990DU39000005
Keywords :	UTILIZATION , FREEZE-SHOCKED LACTOBACILLI , ENHANCING FLAVOR DEVELOPMENT
Abstract:	Not Available
	Online
PDF