Scale-up of Thermally Dried Kefir Production as Starter Culture for Hard-Type Cheese Making: An Economic Evaluation

✍ Scribed by Athanasios A. Koutinas; Argyro Bekatorou; Eleftheria Katechaki; Dimitra Dimitrellou; Nikolaos Kopsahelis; Harris Papapostolou; Panayiotis Panas; Kostas Sideris; Mihalis Kallis; Loulouda A. Bosnea; Dionisis Koliopoulos; Panayiotis Sotiropoulos; Ageliki Panteli; Yiannis Kourkoutas; Maria Kanellaki; Magdalini Soupioni

• Book ID: 107565333
• Publisher: Springer-Verlag
• Year: 2009
• Tongue: English
• Weight: 209 KB
• Volume: 160
• Category: Article
• ISSN: 0273-2289
• DOI: 10.1007/s12010-009-8645-5