Combined effects of concentrated thermophilic and mesophilic cultures and conditions of curd acidifications on the manufacture and quality of kasseri cheese
S. KAMINARIDES, N. PARSSCHOPOULOS, I. BERIVolume:
52
Year:
1999
Language:
english
Pages:
9
DOI:
10.1111/j.1471-0307.1999.tb01988.x
File:
PDF, 2.51 MB
english, 1999