1. Influence of Lactobacillus bulgaricus on microbiology of Swiss cheese;Biede;J. Dairy Sci.,1976
2. A quantitative electrophoretic method of studying cheese ripening;de Jong;Neth. Milk Dairy J.,1975
3. Characteristics of feta and teleme cheese curds from goat and cow milk fermented with various starters;Kehagias,1992
4. Fermentation of cow's, ewe's and goat's milk with thermophilic lactic starters;Kehagias;Dairy Sci. Technol. (Greek),1987
5. Fermented milk products in developing countries with emphasis on those produced from ewe's and goat's milk;Kehagias,1987