ABD EL-ATY MOHAMED ABD EL–ATY
Prof. Emeritus
RIPENING ACCELERATION AND QUALITY IMPROVEMENT OF GOUDA CHEESE USING FREEZE OR HEAT- SHOCKED Lactobacillus delbrueckii
• 2008
Publication Information
Authors
G.F. El-Nagar; E.A.Y. Essawy*; S. Abd El-Hady; E. A. Montasser and M.N. Hamad*
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publication.type
Local
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Abstract
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