Influence of types of milk and culture on the manufacturing practices, composition and sensory characteristics of Teleme cheese during ripening von Pappa, E.C., Kandarakis, I., Anifantakis, E.M., Zerfiridis, G.K.

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Purification and characterization of chymosin and pepsin from kid von Moschopoulou, Ekaterini E, Kandarakis, Ioannis G, Alichanidis, Efstathios, Anifantakis, Emmanouil M

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Bacterial quality of raw goat's milk in Greece von Anifantakis, E.M. (Agricultural University of Athens (Grece))

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Effect of starters on gross and microbiological composition and organoleptic characteristics of Graviera Kritis cheese von Kandarakis, I.G. (Agricultural University of Athens (Grece). Department of Food Science and Technology, Laboratory of Dairy Research), Moschopoulou, E.E, Moatsou, G.A, Anifantakis, E.M

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Le kefir. Caracteres physico-chimiques, microbiologiques et nutritionnels von Zourari, A., Anifantakis, E.M.

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Evolution of the microflora of Kopanisti cheese during ripening. Study of the yeast flora von Kaminarides, S.E. (Agricultural University of Athens (Greece)), Anifantakis, E.M

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Influence de la penicilline sur la technologie et la qualite du fromage Feta fabrique a partir du lait de brebis von Anifantakis, E.M

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Effect of various starters on the quality of Kefalotyri cheese von Anifantakis, E.M. (Agricultural College of Athens (Greece)), Kaminarides, S.E

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Use of bovine pepsin in the manufacture of feta cheese from sheep's milk [composition, organoleptic properties] von Anifantakis E.M, Kandarakis J.C

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Concentrations of penicillin in ewe's milk on the quality of Feta cheese [Greece] von Anifantakis, E.M. (Ecole Superieure d'Agriculture d'Athenes (Greece). Chaire de Technologie Laitiere)

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Kefir. Physico-chemical, microbiological and nutritional characters. Production technology. A review von Zourari, A. (Ecole Superieure d'Agriculture d'Athenes (Greece). Laboratoire de Technologie Laitiere), Anifantakis, E.M

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Excretion Rates of Antibiotics in Milk of Sheep and Their Effect on Yogurt Production von Anifantakis, Emmanuel M.

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