Flavour enhancement of low-fat Feta-type cheese using a commercial adjunct culture

Food Chemistry

Volumn 79, Issue 2, 2002, Pages 193-198

  Katsiari, M C ^a   Voutsinas, L P ^a   Kondyli, E ^a   Alichanidis, E ^b  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Adjunct culture; Feta cheese; Low fat cheese

Indexed keywords

FOOD ADDITIVE;

AGING; ARTICLE; CHEESE; FLAVOR; FOOD COMPOSITION; LACTOCOCCUS LACTIS;

LACTOCOCCUS; LACTOCOCCUS LACTIS SUBSP. CREMORIS;

EID: 0036837696     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00131-0     Document Type: Article

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