Various Traditional Dairy Products in Africa and Algeria von Mourad, Guetouache, Bettache, Guessas

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Characterization of Lactic Acid Bacteria Isolated from Traditional Butter Produced in Djelfa Province of Algeria von Mourad, Guetouache, Bettache, Guessas

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Phenotypic, genotypic, and technological characterization of new lactic acid bacterium isolated from traditional dairy product in Djelfa, Algeria: acid lactic bacteria von Mourad, Guetouache, Toumatia, Omrane, Medjekal, Samir, Guessas, Bettache, Cheriet, Sarah, Bouras, Noureddine

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Indigenous fermented foods: nutritional and safety aspects von Ramos, Cintia L, Bressani, Ana PP, Batista, Nadia N, Martinez, Silvia J, Dias, Disney R, Schwan, Rosane F

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Study the Characterization of Spectral Absorbance on Irradiated Milk Protein von Fohely, F, Suardi, N

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Identification of Potential Biopreservative Lactic Acid Bacteria Strains Isolated from Algerian Cow's Milk and Demonstration of Antagonism Against S. aureus in Cheese von Madi, Nassim, Boushaba, Rihab

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MOROCCAN TRADITIONAL FERMENTED DAIRY PRODUCTS: CURRENT PROCESSING PRACTICES AND PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES - A REVIEW von BENKIRANE, Ghita, ANANOU, Samir, DUMAS, Emilie, Ghnimi, Sami, GHARSALLAOUI, Adem

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