Production and evaluation of enzyme-modified lighvan cheese using different levels of commercial enzymes
Crossref DOI link: https://doi.org/10.29328/journal.ijcmbt.1001009
Published Online: 2020-02-27
Published Print: 2020-02-27
Update policy: https://doi.org/10.29328/journal
Mohammad B, Habibi Najafi https://orcid.org/0000-0002-0498-1067
Version of Record valid from 2013-11-25
Accepted Manuscript valid from 2016-04-18
