Open AccessMOROCCAN TRADITIONAL FERMENTED DAIRY PRODUCTS: CURRENT PROCESSING PRACTICES AND PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES - A REVIEW
Author(s) -
Ghita Benkirane,
Samir Ananou,
Emilie Dumas,
Sami Ghnimi,
Adem Gharsallaoui
Publication year - 2022
Publication title -
journal of microbiology biotechnology and food sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.186
H-Index - 7
ISSN - 1338-5178
DOI - 10.55251/jmbfs.5636
Subject(s) - food spoilage , food science , fermented milk products , raw material , raw milk , dairy foods , fermentation , fermentation in food processing , business , flavor , microbiology and biotechnology , biology , lactic acid , bacteria , ecology , genetics
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