Cheeses ripened in brine: Introduction

Cheese Problems Solved

Volumn , Issue , 2007, Pages 330-331

  Alichanidis, E ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

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Indexed keywords

EID: 84904375865     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845693534.330     Document Type: Chapter

References (2)

1. Abd El-Salam M.H., Alichanidis E. Cheese: Chemistry, Physics and Microbiology. Cheese varieties ripened in brine 2004, 2:227-249. Elsevier Academic Press, Amsterdam. 3rd. P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee (Eds.).
2. Robinson R.K., Tamime A.Y. Feta and Related Cheeses 1991, Ellis Horwood, London.