Creation and quality characterization of processed cheeses derived mainly from Halloumi cheese

Lait

Volumn 86, Issue 4, 2006, Pages 333-343

  Kaminarides, Stelios ^a   Kalogridis, Dimitris ^a   Massouras, Theophilos ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Halloumi cheese; Processed cheese; Texture; Volatile compounds

Indexed keywords

FUNGI;

EID: 33748286789     PISSN: 00237302     EISSN: 12979694     Source Type: Journal    
DOI: 10.1051/lait:2006009     Document Type: Article

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