Optimization of Polyunsaturated Fatty Acids (PUFAs) Production from Olive Cake by Pseudomonas fluorescens NBRC14160 using Response Surface Methodology and their Application in Kareish Cheese Manufacture
Abu-Hussien, Samah; Sameh, Mahmoud; Abo El-Naga, Mohamed;
Other data
| Title | Optimization of Polyunsaturated Fatty Acids (PUFAs) Production from Olive Cake by Pseudomonas fluorescens NBRC14160 using Response Surface Methodology and their Application in Kareish Cheese Manufacture | Authors | Abu-Hussien, Samah; Sameh, Mahmoud; Abo El-Naga, Mohamed | Issue Date | 2021 | Journal | Arab Universities Journal of Agricultural Sciences | ISSN | 2636-3585 | DOI | 10.21608/ajs.2021.71112.1357 |
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| File | Description | Size | Format | Existing users please Login |
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| Optimization of Polyunsaturated Fatty Acids (PUFAs) Production from Olive Cake.pdf | scientific research | 1.19 MB | Adobe PDF | Request a copy |
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