Sensory, microbiological and physico-chemical characterization of Klila, a traditional cheese made in the south-west of Algeria

R. N. Benamara; Laetitia Gemelas; K. Ibri; B. Moussa-Boudjemaa; Yann Demarigny

doi:10.5897/AJMR2016.8264

Journal articles

Sensory, microbiological and physico-chemical characterization of Klila, a traditional cheese made in the south-west of Algeria

R. N. Benamara Laetitia Gemelas ¹ K. Ibri B. Moussa-Boudjemaa Yann Demarigny ¹

1 BIODYMIA - Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires

Document type :

Journal articles

Domain :

Life Sciences [q-bio] / Food engineering

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https://hal-univ-lyon1.archives-ouvertes.fr/hal-02187825
Contributor : Laure-Hélène Davoine <>
Submitted on : Thursday, July 18, 2019 - 10:30:42 AM
Last modification on : Thursday, November 21, 2019 - 1:55:18 AM

Sensory, microbiological and physico-chemical characterization of Klila, a traditional cheese made in the south-west of Algeria

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Sensory, microbiological and physico-chemical characterization of Klila, a traditional cheese made in the south-west of Algeria

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