[1]
S. KUMAR and S. K. KANAWJIA, “Effect of different level of mesophilic starter culture on sensory and bio-chemical characteristics of buffalo milk feta type cheese during ripening”, Indian J of Anim Sci, vol. 83, no. 8, Aug. 2013, Accessed: Jun. 03, 2026. [Online]. Available: https://epubs.icar.org.in/index.php/IJAnS/article/view/32078