“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” (2022) Iraqi Journal of Market Research and Consumer Protection, 14(2), pp. 90–102. Available at: https://www.jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/307 (Accessed: 3 May 2024).