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Ultrasonication of Lactobacilli Cultures on Edam Cheese Quality during Ripening

by Ahmed H. A. A., Khalil R. A. M., AbouElNour A. M., El-Sisi A. S. and Aida H. Ibrahim

Journal of Food and Nutrition Research. 2023, 11(7), 474-482. DOI: 10.12691/jfnr-11-7-3
Pub. Date: July 11, 2023Views: 4026 Downloads: 4400Like: 1

Edam cheese ultrasonication lactobacilli rheological characteristics sensory properties

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