Article citationsMore>>

Khider, M. and Elbanna, K. (2017) Extending the Shelf Life of Camembert Cheese via Controlling Over-Ripening by Bacteriocin of Newly Lactic Acid Bacterial Isolate LAB100. International Journal of Nutrition and Food Sciences, 6, 88-98.
https://doi.org/10.11648/j.ijnfs.20170602.15

has been cited by the following article:

SCIRP Newsletter
Copyright © 2006-2026 Scientific Research Publishing Inc. All Rights Reserved.
Top