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Archive for | Lactobacillus kefiranofaciens ZW3
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Research Paper
A study on comparative analysis of gumminess attribute of Mozzarella cheese produced and developed by adjunct strain Lactobacillus kefiranofaciens ZW3
By: Rizwan-ur-Rehman, Yanping Wang, Jinju Wang, Weitao Geng
Key Words:
J. Bio. Env. Sci.10( 6), 209-216, June 2017.
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Open Access
Research Paper
A microbiological study of Mozzarella cheese made by Lactobacillus kefiranofaciens ZW3 throughout cheese making and ripening
By: Rizwan-ur-Rehman, Yanping Wang, Jinju Wang, Weitao Geng
Key Words:
J. Bio. Env. Sci.11( 2), 187-193, August 2017.
