Microbiological and physicochemical characteristics of 'Anthotyro', a Greek traditional whey cheese.
1994
Kalogridou Vassiliadou D. | Tzanetakis N. | Litopoulou Tzanetaki E.
AGROVOC Keywords
Bibliographic information
Food Microbiology
Volume
11
Pagination
v.15-19(1)
Other Subjects
Suero de la leche; Lactoserum; Propiedades fisico quimicas; Grece; Lait de chevre; Propriete physicochimique
Language
English
Note
18 ref.
Type
Journal Article
Source
Food-Microbiology (United Kingdom). (1994). v. 11(1) p. 15-19.
Corporate Author
Laboratory of Food Microbiology and Hygiene, Faculty of Agriculture, Aristotle University of Thessaloniki, 540 06 Thessaloniki (Greece)
2012-11-15
AGRIS AP
Data Provider
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