| publication name | RIPENING ACCELERATION AND QUALITY IMPROVEMENT OF GOUDA CHEESE USING FREEZE OR HEAT- SHOCKED Lactobacillus delbrueckii |
|---|---|
| Authors | G.F. El-Nagar; E.A.Y. Essawy*; S. Abd El-Hady; E. A. Montasser and M.N. Hamad* |
| year | 2008 |
| keywords | |
| journal | |
| volume | Not Available |
| issue | Not Available |
| pages | Not Available |
| publisher | Not Available |
| Local/International | Local |
| Paper Link | Not Available |
| Full paper | download |
| Supplementary materials | Not Available |
Abstract
Not Available