Accelerated ripening of low fat ras cheese by attenuated lactobacilli cells

Food Research International

Volumn 29, Issue 8, 1996, Pages 705-713

  Kebary, K M K ^a   Khader, A E ^a   Zedan, A N ^a   Mahmoud, S F ^a  

^a Minufiya Government   (Egypt)

Author keywords

accelerated ripening; attenuated lactobacilli; low fat cheese; Ras cheese

Indexed keywords

EID: 0030433795     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(97)00013-6     Document Type: Article

References (34)

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34. Food Research International, Vol. 29, No. 8, pp. 731-750, 1996