Improvement of low fat cheese properties using lactic acid bacterial culture | [electronic resource] /
Ghobashy, Rasha Abd El salam.
Improvement of low fat cheese properties using lactic acid bacterial culture [electronic resource] / تحسين خواص الجبن منخفض الدهن بإستخدام بادئات بكتريا حمض اللاكتيك Rasha Abd El salam Ghobashy - 2020.
Thesis (Ph.D.) -- Ain Shams University, 2020.
Includes bibliographical references (Leaves 150-165)
Systems requirements : Adobe Reader
Summary in Arabic
Low-fat foods industry.
Cheese--Microbiology.
Cheese--Storage.
Cheese--Quality.
Lactic acid bacteria.
Improvement of low fat cheese properties using lactic acid bacterial culture [electronic resource] / تحسين خواص الجبن منخفض الدهن بإستخدام بادئات بكتريا حمض اللاكتيك Rasha Abd El salam Ghobashy - 2020.
Thesis (Ph.D.) -- Ain Shams University, 2020.
Includes bibliographical references (Leaves 150-165)
Systems requirements : Adobe Reader
Summary in Arabic
Low-fat foods industry.
Cheese--Microbiology.
Cheese--Storage.
Cheese--Quality.
Lactic acid bacteria.