“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 4, no. 3 (September 28, 2024). Accessed April 18, 2025.
https://journals.ntu.edu.iq/index.php/NTU-JAVS/article/view/1162.