Τhe quality of Galotyri-type cheese made with different starter cultures

Food Control

Volumn 20, Issue 2, 2009, Pages 113-118

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

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

Author keywords

Acid rennet curd cheese; Free fatty acids; Fresh cheese; Galotyri cheese; Starter cultures

Indexed keywords

EID: 50849144033     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2008.02.011     Document Type: Article

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