Effect of Adding of Bacteriocin Produced from Streptococcus thermophilus Bacteria on the Microbial Content and Some Pathogenic Bacteria in Soft Cheese. NTU Journal of Agriculture and Veterinary Science, [S. l.], v. 4, n. 3, 2024. DOI: 10.56286/vz6r7j68. Disponível em: https://journals.ntu.edu.iq/index.php/NTU-JAVS/article/view/1162.. Acesso em: 19 apr. 2025.