Chemical and microbiological characterization of artisan inoculants used for the fermentation of traditional dairy products in Epirus area (Greece)-Reference-Cited by-同舟云学术

Chemical and microbiological characterization of artisan inoculants used for the fermentation of traditional dairy products in Epirus area (Greece)

Published:2011-12 Issue:6 Volume:17 Page:354-357
ISSN:1075-9964
Container-title:Anaerobe
language:en
Short-container-title:Anaerobe

Author:

Voidarou C.,Tzora A.,Malamou O.,Akrida-Demertzi K.,Demertzis P.G.,Vassos D.,Rozos G.,Alexopoulos A.,Plessas S.,Stavropoulou E.,Skoufou M.,Bezirtzoglou E.,Riganakos G.

Publisher

Elsevier BV

Subject

Infectious Diseases,Microbiology

Reference19 articles.

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3. Influence d’une présure d’agneau sur la qualité du fromage Kefalotyri;Anifantakis;Lait,1976

4. Preparation and properties of rennets from lamb’s andkid ’s abomasa;Anifantakis;J Dairy Res,1980

5. Influence of lamb rennet paste containing probiotic on proteolysis and rheological properties of Pecorino cheese;Santillo;J Dairy Sci,2008

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