1. Suitability of some microbial coagulants for Feta cheese manufacture
2. Cheesemaking;Anifantakis,1986
3. Preparation and properties of rennets from lamb's and kid's abomasa
4. Anifantakis, E., Veinoglou, B. & Ramou, K. (1980) Travaux Scientifiques De L'Institute Technologique Superieur Des Industries Alimentaires, Plovdiv, Tom XXVII, CB, 1.