Utilization of freeze-shocked lactobacilli for enhancing flavour development of Ras cheese
Author:
Publisher
Wiley
Subject
Food Science
Reference18 articles.
1. Manufacturing of Ras cheese from pasteurized milk (1963), cited from Youseff, M. Sc. Thesis, Ain-Shams University, Egypt, 1966.
2. Accelerated cheese ripening with heat treated cells of Lactobacillus helveticus and a commercial proteolytic enzyme
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