The Effect of Wild Leek (Allium Ampeloprasum) on Growth and Survival of Lactobacillus Acidophilus and Sensory Properties in Iranian White Cheese
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Index date: 7 October 2019
The Effect of Wild Leek (Allium Ampeloprasum) on Growth and Survival of Lactobacillus Acidophilus and Sensory Properties in Iranian White Cheese abstract
The Effect of Wild Leek (Allium Ampeloprasum) on Growth and Survival of Lactobacillus Acidophilus and Sensory Properties in Iranian White Cheese Keywords:
The Effect of Wild Leek (Allium Ampeloprasum) on Growth and Survival of Lactobacillus Acidophilus and Sensory Properties in Iranian White Cheese authors
Assistant Professor, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
MS Graduated of Microbial Biotechnology, Urmia Branch, Islamic Azad University, Urmia, Iran
PhD Student of Food Hygiene, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran