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2007•Unpublished venueRequires access

Evaluation of some nonstarter lactic acid bacteria for their influence on acceleration of Ras cheese ripening.

Kamel Ahmed Saleh, Amira M.G. Darwish, Kh. S. Yunis, Amal M. Abdel-Rahman

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Key concepts: Ripening, Lactic acid, Food science, Bacteria, Cheese ripening, Acceleration, Chemistry, Biology

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Evaluation of some nonstarter lactic acid bacteria for their influence on acceleration of Ras cheese ripening. — Research Paper | ScholarLens