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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
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Submitted on : Thursday, July 18, 2019 - 10:30:42 AM
Last modification on : Friday, April 1, 2022 - 3:21:21 PM

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UNIV-LYON1 | BIODYMIA | UDL | ISARA

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R. N. Benamara, Laetitia Gemelas, K. Ibri, B. Moussa-Boudjemaa, yann Demarigny. Sensory, microbiological and physico-chemical characterization of Klila, a traditional cheese made in the south-west of Algeria. African Journal of Microbiology Research, 2016, 10 (41), pp.1728-1738. ⟨10.5897/AJMR2016.8264⟩. ⟨hal-02187825⟩

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