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 2025 Apr. 21];4(3). Available from: http://ntu.libraryhost.com/index.php/NTU-JAVS/article/view/1162