✦ LIBER ✦

Microflora of Feta cheese from four Greek manufacturers

✍ Scribed by Kalliopi Rantsiou; Rosalinda Urso; Paola Dolci; Giuseppe Comi; Luca Cocolin

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Manufacture of low-fat Feta cheese

✍ Maria C. Katsiari; Leandros P. Voutsinas 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 847 KB

Nitrogenous fractions during the manufac

✍ G Moatsou; A Hatzinaki; I Kandarakis; E Anifantakis 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 203 KB

Evolution of microbial populations durin

✍ Eugenia Manolopoulou; Panagiotis Sarantinopoulos; Evagelia Zoidou; Anastasios Ak 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 259 KB

CLA content and fatty acid composition o

✍ Spiros Zlatanos; Kostas Laskaridis; Christian Feist; Angelos Sagredos 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 104 KB

Manufacture of feta cheese from sheep's

✍ H. Mallatou; C.P. Pappas; L.P. Voutsinas 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 932 KB

Study of carbon dioxide release from Fet

✍ D. Vivier; D. Compan; G. Moulin; P. Galzy 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 663 KB