Effect of Lactobacillus spp. strains on the microbiological, biochemical, and organoleptic properties of Moroccan goat's cheese during ripening

  1. El Galiou, O.
  2. Azzouz, S.
  3. Ahadaf, S.
  4. Lamhamdi, M.
  5. Zantar, S.
  6. Arakrak, A.
  7. Bakkali, M.
  8. Laglaoui, A.
Aldizkaria:
International Food Research Journal

ISSN: 2231-7546,  1985-4668

Argitalpen urtea: 2023

Alea: 30

Zenbakia: 4

Orrialdeak: 1001-1014

Mota: Artikulua

DOI: 10.47836/IFRJ.30.4.17 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus