TY  - DATA
AU  - Ghobashy,Rasha Abd El salam
TI  - Improvement of low fat cheese properties using lactic acid  bacterial culture
CY  - 2020.
KW  - Low-fat foods industry
KW  - Cheese
KW  - Microbiology
KW  - Storage
KW  - Quality
KW  - Lactic acid bacteria
N1  - Thesis (Ph.D.) -- Ain Shams University, 2020; Includes bibliographical references (Leaves 150-165)
UR  - http://nile.enal.sci.eg/thesis/6356.pdf
ER  -