[1]
Kareem , B.M. and Habeeb, A.W. 2025. Use of lactic acid in preserving local cheeses which product from microbial extracted buffalo milk and identified by HPLC technology. Kufa Journal for Agricultural Sciences. 17, 1 (Jun. 2025), 34–49. DOI:https://doi.org/10.36077/kjas/2025/v17i1.11650.