Work

Effect of Starter Bacteria on Physicochemical and Sensory Properties of Iranian White Cheese

Year: 2003

Type: article

Source: Iran agricultural research

Authors: M B Habibi Najafi, Roghayeh Sattari, Shahram Dokhani, Hamid B. Ghoddusi

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1494887104

FWCI:

Cites: 15

Cited by:

Related to: 10