Chemical and sensory characteristics of Galotyri-type cheese made using different procedures

Food Control

Volumn 19, Issue 3, 2008, Pages 301-307

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

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

Author keywords

Acid rennet curd cheese; Fresh cheese; Galotyri cheese

Indexed keywords

EID: 35348825548     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2007.04.007     Document Type: Article

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