White brined cheeses: A diachronic exploitation of small ruminants milk in Greece

Author:

Moatsou Golfo,Govaris Alexandros

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference71 articles.

1. Varieties ripened under brine;Abd El-Salam,2004

2. Albenzio, M., Santillo, A., 2011. Biochemical characteristics of ewe and goat milk: effect on the quality of dairy products. Small Ruminant Res., this issue, doi:10.1016/j.smallrumres.2011.09.023.

3. Cheeses ripened in brine;Alichanidis,2007

4. Suitability of some microbial coagulants for Feta cheese manufacture;Alichanidis;J. Dairy Res.,1984

5. Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review;Alichanidis;Le Lait,2008

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