Effect of three MAP compositions on the physical and microbiological properties of a low fat Greek cheese known as “Anthotyros”

✍ Scribed by Ioannis S. Arvanitoyannis; Georgia K. Kargaki; Christos Hadjichristodoulou

• Book ID: 113449876
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 215 KB
• Volume: 17
• Category: Article
• ISSN: 1075-9964
• DOI: 10.1016/j.anaerobe.2011.04.007