Ghobashy, Rasha Abd El salam. <br/><br/>
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. 
<br/><br/>Thesis (Ph.D.) -- Ain Shams University, 2020. 
<br/><br/>Includes bibliographical references (Leaves 150-165) 
<br/><br/><br/>Systems requirements : Adobe Reader 
<br/><br/><br/>Summary in Arabic 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Low-fat foods industry.<br/>Cheese--Microbiology.<br/>Cheese--Storage.<br/>Cheese--Quality.<br/>Lactic acid bacteria.