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Results: 3
MANUFACTURE OF KEFALOGRAVIERA CHEESE WITH LESS SODIUM BY PARTIAL REPLACEMENT OF NACL WITH KCL
Authors: KATSIARI MC VOUTSINAS LP ALICHANIDIS E ROUSSIS IG
Citation: Mc. Katsiari et al., MANUFACTURE OF KEFALOGRAVIERA CHEESE WITH LESS SODIUM BY PARTIAL REPLACEMENT OF NACL WITH KCL, Food chemistry, 61(1-2), 1998, pp. 63-70
REDUCTION OF SODIUM CONTENT IN FETA CHEESE BY PARTIAL SUBSTITUTION OFNACL BY KCL
Authors: KATSIARI MC VOUTSINAS LP ALICHANIDIS E ROUSSIS IG
Citation: Mc. Katsiari et al., REDUCTION OF SODIUM CONTENT IN FETA CHEESE BY PARTIAL SUBSTITUTION OFNACL BY KCL, International dairy journal, 7(6-7), 1997, pp. 465-472
PURIFICATION AND PARTIAL CHARACTERIZATION OF A TRIPEPTIDASE FROM PEDIOCOCCUS-PENTOSACEUS K9.2
Authors: SIMITSOPOULOU M VAFOPOULOU A CHOLIPAPADOPOULOU T ALICHANIDIS E
Citation: M. Simitsopoulou et al., PURIFICATION AND PARTIAL CHARACTERIZATION OF A TRIPEPTIDASE FROM PEDIOCOCCUS-PENTOSACEUS K9.2, Applied and environmental microbiology, 63(12), 1997, pp. 4872-4876
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