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Use of Salt-Tolerant Lactic Acid Bacteria for Manufacture of White Pickled Cheese (Domiati) Ripened Without Salted Whey in Sealed Polyethylene Pouches
EL-GENDY, S. M., ABDEL-GALIL, H., SHAHIN, Y., HEGAZI, F. Z.Volume:
46
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028X-46.4.335
Date:
April, 1983
File:
PDF, 301 KB
1983