SOUID, W.; BOUDJENAH-HAROUN, S.; SIBOUKEUR, O. E. K.; MATI, A. POTENTIAL USE OF THE NISIN PRODUCED BY LACTIC ACID BACTERIA FOR LONGER CONSERVATION OF CAMEL CHEESE. Emirates Journal of Food and Agriculture, [S. l.], v. 27, n. 10, p. 784–789, 2015. DOI: 10.9755/ejfa.EJFA-2015-05-224. Disponível em: https://www.ejfa.me/index.php/journal/article/view/919. Acesso em: 11 oct. 2025.