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Microbial characterization of Iranian traditional Lighvan cheese over manufacturing and ripening via culturing and PCR-DGGE analysis: identification and typing of dominant lactobacilli European Food Research and Technology Vol. 229, Issue 1, 83, 2009 |
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Investigation on proteolysis and formation of volatile compounds of Lighvan cheese during ripening Journal of Food Science and Technology |
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The effect of ovine and bovine milk on the textural properties of Lighvan cheese during ripening International Journal of Dairy Technology |
Microbiological quality of artisanal Sepet cheese International Journal of Dairy Technology |
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lactobacilli isolated from traditional Koopeh cheese International Journal of Dairy Technology |
MICROSTRUCTURAL, COMPOSITIONAL AND TEXTURAL PROPERTIES DURING RIPENING OF LIGHVAN CHEESE, A TRADITIONAL RAW SHEEP CHEESE : TEXTURAL PROPERTIES DURING RIPENING OF LIGHVAN CHEESE Journal of Texture Studies Vol. 41, Issue 4, 579, 2010 |
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Citation to this article as recorded by
C. Lorrungruang, K. Sinma, P. Pantagrud, S. Wannasirisuk, K. Mahabandha, K. Khucharoenphaisan 2014. Red Cheese Production from Soymilk by Monascus purpureus and Lactobacillus
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How to cite this article
R. Abdi, M. Sheikh-Zeinoddin and S. Soleimanian-Zad, 2006. Identification of Lactic Acid Bacteria Isolated from Traditional Iranian Lighvan Cheese. Pakistan Journal of Biological Sciences, 9: 99-103.
DOI: 10.3923/pjbs.2006.99.103
URL: https://scialert.net/abstract/?doi=pjbs.2006.99.103
DOI: 10.3923/pjbs.2006.99.103
URL: https://scialert.net/abstract/?doi=pjbs.2006.99.103