Effect of Adding of Bacteriocin Produced from Streptococcus thermophilus Bacteria on the Microbial Content and Some Pathogenic Bacteria in Soft Cheese. NTU-JAVS [Internet]. 2024 Sep. 28 [cited 2024 Dec. 21];4(3). Available from: https://journals.ntu.edu.iq/index.php/NTU-JAVS/article/view/1162