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Effect of a commercial adjunct culture on proteolysis in low-fat Feta-type cheese

✍ Scribed by A Michaelidou; M.C Katsiari; E Kondyli; L.P Voutsinas; E Alichanidis

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of commercial adjunct cultures on

✍ A Michaelidou; M.C Katsiari; L.P Voutsinas; E Kondyli; E Alichanidis 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 450 KB

Free fatty acids and volatile compounds

✍ E Kondyli; M.C Katsiari; T Masouras; L.P Voutsinas 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 114 KB

Improvement of sensory quality of low-fa

✍ M.C Katsiari; L.P Voutsinas; E Kondyli 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 127 KB

Free fatty acids and volatile compounds

✍ E Kondyli; T Massouras; M.C Katsiari; L.P Voutsinas 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 149 KB

Preliminary observations on proteolysis

✍ J.M Poveda; M.J Sousa; L Cabezas; P.L.H McSweeney 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 204 KB

Effect of Exopolysaccharide-Producing Cu

✍ David B. Perry; Donald J. McMahon; Craig J. Oberg 📂 Article 📅 1997 🏛 American Dairy Science Association 🌐 English ⚖ 327 KB