Sensory, microbiological and physico-chemical characterization of Klila, a traditional cheese made in the south-west of Algeria - Archive ouverte HAL Access content directly
Journal Articles African Journal of Microbiology Research Year : 2016

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

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hal-02187825 , version 1 (18-07-2019)

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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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