“EFFECT OF ADDITION RAW BACTERIOCIN PRODUCED BY Lactobacillus delbrueckii Sub-Sp. bulgaricus ON SOFT CHEESE: EFFECT OF ADDITION RAW BACTERIOCIN PRODUCED BY Lactobacillus delbrueckii Sub-Sp. bulgaricus ON SOFT CHEESE”, IJMRCP, vol. 14, no. 2, pp. 90–102, Dec. 2022, Accessed: Jan. 11, 2025. [Online]. Available: https://jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/307