Author:
Al-Mariri Ayman,Abou Younes Ahed,Sharabi Nagim-Eldin
Publisher
Microbiology Research Foundation
Subject
Applied Microbiology and Biotechnology,Microbiology
Reference32 articles.
1. Abdullah, S. A. and Osman, M. M. (2010) Isolation and identification of lactic acid bacteria from raw cow milk, white cheese and rob in Sudan. Pak. J. Nutr., 9, 1203−1206.
2. Barthelemy, R. and Sperat-Czar, A. (2004) Cheeses of the World. UK., Hachette Illustrated., 195−201.
3. De Angelis, M., Corsetti, A., Tosti, N., Rossi, J., Corbo, M.R., and Gobbetti, M. (2001) Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses. Appl. Environ. Microbiol., 67, 2011−2020.
4. El-Baradei, G., Delacroix-Buchet, A., and Ogier, J. C. (2007) Biodiversity of bacterial ecosystems in traditional Egyptian Domiati cheese. Appl. Environ. Microbiol., 73, 1248−1255.
5. EL-Soda, M., Ahmed, N., Omran, N., Osman, G., and Morsi, A. (2003) Isolation, identification and selection of lactic acid bacterial cultures for cheese making. Emir. J. Agric. Sci., 15, 51−71.
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献