Evaluation of the Potential to use Mixed Starter Cultures of marxianus Kluyveromyces and Lactic acid bacteria to Produce Novel Fermented Dairy Products

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dc.contributor.advisorDr John Morrissey
dc.contributor.authorBADRIAH HAMED ALMALKI
dc.date2017
dc.date.accessioned2022-05-19T15:54:22Z
dc.date.available2022-05-19T15:54:22Z
dc.degree.departmentFood Microbiology
dc.identifier.other34866
dc.identifier.urihttps://drepo.sdl.edu.sa/handle/20.500.14154/14205
dc.publisherSaudi Digital Library
dc.titleEvaluation of the Potential to use Mixed Starter Cultures of marxianus Kluyveromyces and Lactic acid bacteria to Produce Novel Fermented Dairy Products
dc.typeThesis
sdl.thesis.levelMaster
sdl.thesis.sourceSACM - Ireland
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