1. Composition and rheological properties of processed cheese spread as effected by the level of added whey protein concentrates and emulsifying salt;Abd-El-Salam;Egypt. J. Dairy Sci.,1996
2. Safety of the extension of use of sodium propionate (E 281) as a food additive;Additives;EFSA J.,2016
3. The effect of potassium sorbate on Aspergillius Niger in Gouda processed cheese;Alrabadi;J. Appl. Environ. Biol. Sci.,2017
4. Quality of processed cheese spread made using ultrafiltered retentates treated with some ripening agents;Aly;Int. Dairy J.,1995
5. Bacteriocins and their food applications;And;Compr. Rev. Food Sci. Food Saf.,2003