Changes in microbial populations, kinds of lactic acid bacteria and biochemical characteristics of Greek traditional feta cheese during ripening

✍ Scribed by A VASSILIADIS; L PSONI; S NIKOLAOU; L ARVANITIS; N TZANETAKIS; E LITOPOULOU–TZANETAKI

• Book ID: 111139804
• Publisher: John Wiley and Sons
• Year: 2009
• Tongue: English
• Weight: 116 KB
• Volume: 62
• Category: Article
• ISSN: 1364-727X
• DOI: 10.1111/j.1471-0307.2008.00453.x