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. 2022;14(2):90-102. Accessed May 2, 2024. https://www.jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/307