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Improvement of sensory quality of low-fat Kefalograviera-type cheese with commercial adjunct cultures

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

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

Improvement of Sensory Quality of Lowfat

✍ M.C. Katsiari; L.P. Voutsinas; E. Kondyli 📂 Article 📅 2002 🏛 American Dairy Science Association 🌐 English ⚖ 163 KB

Free fatty acids and volatile compounds

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

Effect of a commercial adjunct culture o

✍ A Michaelidou; M.C Katsiari; E Kondyli; L.P Voutsinas; E Alichanidis 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 572 KB

Improvement of sensory quality of reduce

✍ M.A. Drake; T.D. Boylston; K.D. Spence; B.G. Swanson 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 719 KB

Free fatty acids and volatile compounds

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