Improvement of Sensory Quality of Lowfat Kefalograviera-Type Cheese by Using Commercial Special Starter Cultures

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

• Book ID: 117975407
• Publisher: American Dairy Science Association
• Year: 2002
• Tongue: English
• Weight: 163 KB
• Volume: 85
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.s0022-0302(02)74363-4