Influence of production processes in quality of fermented milk "Laban" in Lebanon

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ISSN Print: 1949-4998
ISSN Online: 1949-5005
www.scirp.org/journal/health
E-mail: health@scirp.org

"Influence of production processes in quality of fermented milk "Laban" in Lebanon"
written by Zeineddine Mayssoun, Nassif Nadine,
published by Health, Vol.2 No.4, 2010

has been cited by the following article(s):

[1]	THE BACTERIOLOGICAL QUALITY AND SAFETY OF HOMEMADE YOGHURT (ERGO) FROM RESTURANTS AND CAFTERIAS IN BAHIR DAR TOWN
	Thesis, 2018

[2]	Essai d'optimisation du procédé de fabrication de la poudre de kishk libanais: conséquences sur les propriétés physicochimiques, microbiologiques, rhéologiques et …
	2016

[3]	Comparative Analysis of Microbial Load of Commercially Prepared and Traditionally Homemade Yoghurt (Ergo) Retailed in Addis Ababa
	Advances in Life Sciences, 2015

[4]	Enhancing the vegan diet at Rush University Medical Center
	ProQuest Dissertations Publishing, 2015

[5]	Caractérisation physio-chimique, microbiologique et sensorielle du Kishk libanais.
	2012

[1]	Fermented dairy products from Middle Eastern and Northern African (MENA) countries: Insight on production and physiochemical characteristics International Dairy Journal, 2023 DOI:10.1016/j.idairyj.2023.105614

[2]	Fermented dairy products from Middle Eastern and Northern African (MENA) countries: Insight on production and physiochemical characteristics International Dairy Journal, 2023 DOI:10.1016/j.idairyj.2023.105614

[3]	Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation Fermentation, 2022 DOI:10.3390/fermentation8120743

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