Physicochemical, microbiological and sensory changes during ripening and storage ofXinotyri, a traditional Greek cheese from raw goat's milk

Physicochemical, microbiological and sensory changes during ripening and storage ofXinotyri, a traditional Greek cheese from raw goat's milk

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Veröffentlicht in:International journal of dairy technology 2008, Vol.61 (3), p.229-236
Hauptverfasser: BONTINIS, Thomas G, MALLATOU, Heleni, ALICHANIDIS, Efstathios, KAKOURI, Athanasia, SAMELIS, John
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Milk and cheese industries. Ice creams
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container_end_page 236
container_issue 3
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container_title International journal of dairy technology
container_volume 61
creator BONTINIS, Thomas G
MALLATOU, Heleni
ALICHANIDIS, Efstathios
KAKOURI, Athanasia
SAMELIS, John
description
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ispartof International journal of dairy technology, 2008, Vol.61 (3), p.229-236
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1471-0307
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source Wiley Online Library Journals Frontfile Complete
subjects Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Milk and cheese industries. Ice creams
title Physicochemical, microbiological and sensory changes during ripening and storage ofXinotyri, a traditional Greek cheese from raw goat's milk
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