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

ISSN Print: 1949-4998
ISSN Online: 1949-5005

Website: https://www.scirp.org/journal/health
E-mail: health@scirp.org

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Submission

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

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

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