Retraction: Effect of autochthonous adjunct Lactobacillus and Leuconostoc from dromedary milk on soft micro-cheeses by Belkheir K, Zadi Karam H and Karam N E-Reference-Cited by-同舟云学术

Retraction: Effect of autochthonous adjunct Lactobacillus and Leuconostoc from dromedary milk on soft micro-cheeses by Belkheir K, Zadi Karam H and Karam N E

Published:2018-05-03 Issue:4 Volume:71 Page:1023-1023
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Funder

Ministère de l'Enseignement Supérieur et de la Recherche Scientifique

Universidade de Vigo

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12523/fullpdf

Reference30 articles.

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2. Proteolysis development in enzyme-modified Cheddar cheese using natural and recombinant enzymes of Lactobacillus rhamnosus S93;Azarnia;Food Chemistry,2010

3. A high-throughput cheese manufacturing model for effective cheese starter culture screening;Bachmann;Journal of Dairy Science,2009

4. Potential technological interest of indigenous lactic acid bacteria from Algerian camel milk;Belkheir;Italian Journal of Food Science,2016

5. New proteolytic pathway with probable hypoallergenic properties of Lactobacillus isolated from Dromedary milk;Belkheir;Arabian Journal for Science and Engineering,2017

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1. Retraction: Effect of autochthonous adjunct Lactobacillus and Leuconostoc from dromedary milk on soft micro-cheeses by Belkheir K, Zadi Karam H and Karam N E;International Journal of Dairy Technology;2018-05-03