You are in:Home/Publications/RIPENING ACCELERATION AND QUALITY IMPROVEMENT OF GOUDA CHEESE USING FREEZE OR HEAT- SHOCKED Lactobacillus delbrueckii | |
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Title: | RIPENING ACCELERATION AND QUALITY IMPROVEMENT OF GOUDA
CHEESE USING FREEZE OR HEAT- SHOCKED Lactobacillus delbrueckii |
Authors: | G.F. El-Nagar; E.A.Y. Essawy*; S. Abd El-Hady; E. A. Montasser and M.N. Hamad* |
Year: | 2008 |
Keywords: | Not Available |
Journal: | Not Available |
Volume: | Not Available |
Issue: | Not Available |
Pages: | Not Available |
Publisher: | Not Available |
Local/International: | Local |
Paper Link: | Not Available |
Full paper | ABD EL-ATY MOHAMED ABD EL–ATY_Reserch 27.pdf |
Supplementary materials | Not Available |
Abstract: |
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