1. Contrôle de la qualité des produits alimentaires. Lait et produits laitiers;AFNOR,1993
2. Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features;Alhelli;AMB Express,2021
3. Traditional fermented butter smen/dhan: Current knowledge, production and consumption in Algeria;Boussekine;Journal of Food Research,2020
4. Review on factors affecting and control of post-acidification in yoghurt and related products;Deshwal;Trends in Food Science & Technology,2021