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Results: 1-3 |
Results: 3
FLAVOR ENHANCEMENT OF DIRECT ACIDIFIED KAREISH CHEESE USING ATTENUATED LACTIC-ACID BACTERIA
Authors: KEBARY KMK SALEM OM HAMED AI ELSISI AS
Citation: Kmk. Kebary et al., FLAVOR ENHANCEMENT OF DIRECT ACIDIFIED KAREISH CHEESE USING ATTENUATED LACTIC-ACID BACTERIA, Food research international, 30(3-4), 1997, pp. 265-272
ACCELERATED RIPENING OF LOW-FAT RAS CHEESE BY ATTENUATED LACTOBACILLICELLS
Authors: KEBARY KMK KHADER AE ZEDAN AN MAHMOUD SF
Citation: Kmk. Kebary et al., ACCELERATED RIPENING OF LOW-FAT RAS CHEESE BY ATTENUATED LACTOBACILLICELLS, Food research international, 29(8), 1996, pp. 705-713
VIABILITY OF BIFIDOBACTERIUM-BIFIDUM AND ITS EFFECT ON QUALITY OF FROZEN ZABADY
Authors: KEBARY KMK
Citation: Kmk. Kebary, VIABILITY OF BIFIDOBACTERIUM-BIFIDUM AND ITS EFFECT ON QUALITY OF FROZEN ZABADY, Food research international, 29(5-6), 1996, pp. 431-437
Risultati: 1-3 |