Author:
Pappa Eleni C.,Samelis John,Kondyli Efthymia,Pappas Athanasios C.
Funder
municipality of Konitsa (community of Aetomilitsa)
Subject
Applied Microbiology and Biotechnology,Food Science
Reference9 articles.
1. Physicochemical, microbiological and sensory changes during ripening and storage of Xinotyri, a traditional Greek cheese from raw goat's milk;Bontinis;International Journal of Dairy Technology,2008
2. Effect of freeze-dried kefir culture on proteolysis in feta-type and whey cheeses;Dimitrellou;Food Chemistry,2010
3. The fate of Escherichia coli O157:H7 in Myzithra, Anthotyros, and Manouri whey cheeses during storage at 2 and 12 °C;Govaris;Food Microbiology,2001
4. Effect of added milk and cream on the physicochemical, rheological and volatile compounds of Greek whey cheeses;Kaminarides;Small Ruminant Research,2013
5. Some properties of traditional whey cheese (Mud cheese) produced in Turkey;Kavas;Journal of Food Science and Engineering,2011
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19 articles.
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