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Results: 1-7 |
Results: 7
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
PRODUCTION OF YOGURT FROM SHEEPS MILK WHICH HAD BEEN CONCENTRATED BY REVERSE-OSMOSIS AND STORED FROZEN .1. PHYSICOCHEMICAL, MICROBIOLOGICALAND PHYSICAL STABILITY CHARACTERISTICS OF CONCENTRATES
Authors: VOUTSINAS LP KATSIARI MC PAPPAS CP MALLATOU H
Citation: Lp. Voutsinas et al., PRODUCTION OF YOGURT FROM SHEEPS MILK WHICH HAD BEEN CONCENTRATED BY REVERSE-OSMOSIS AND STORED FROZEN .1. PHYSICOCHEMICAL, MICROBIOLOGICALAND PHYSICAL STABILITY CHARACTERISTICS OF CONCENTRATES, Food research international, 29(3-4), 1996, pp. 403-409
PRODUCTION OF YOGURT FROM SHEEPS MILK WHICH HAD BEEN CONCENTRATED BY REVERSE-OSMOSIS AND STORED FROZEN .2. COMPOSITIONAL, MICROBIOLOGICAL, SENSORY AND PHYSICAL CHARACTERISTICS OF YOGURT
Authors: VOUTSINAS LP KATSIARI MC PAPPAS CP MALLATOU H
Citation: Lp. Voutsinas et al., PRODUCTION OF YOGURT FROM SHEEPS MILK WHICH HAD BEEN CONCENTRATED BY REVERSE-OSMOSIS AND STORED FROZEN .2. COMPOSITIONAL, MICROBIOLOGICAL, SENSORY AND PHYSICAL CHARACTERISTICS OF YOGURT, Food research international, 29(3-4), 1996, pp. 411-416
PRODUCTION OF BRINED SOFT CHEESE FROM FROZEN ULTRAFILTERED SHEEPS MILK .1. PHYSICOCHEMICAL, MICROBIOLOGICAL AND PHYSICAL STABILITY PROPERTIES OF CONCENTRATES
Authors: VOUTSINAS LP KATSIARI MC PAPPAS CP MALLATOU H
Citation: Lp. Voutsinas et al., PRODUCTION OF BRINED SOFT CHEESE FROM FROZEN ULTRAFILTERED SHEEPS MILK .1. PHYSICOCHEMICAL, MICROBIOLOGICAL AND PHYSICAL STABILITY PROPERTIES OF CONCENTRATES, Food chemistry, 52(3), 1995, pp. 227-233
PRODUCTION OF BRINED SOFT CHEESE FROM FROZEN ULTRAFILTERED SHEEPS MILK .2. COMPOSITIONAL, PHYSICOCHEMICAL, MICROBIOLOGICAL AND ORGANOLEPTICPROPERTIES OF CHEESE
Authors: VOUTSINAS LP KATSIARI MC PAPPAS CP MALLATOU H
Citation: Lp. Voutsinas et al., PRODUCTION OF BRINED SOFT CHEESE FROM FROZEN ULTRAFILTERED SHEEPS MILK .2. COMPOSITIONAL, PHYSICOCHEMICAL, MICROBIOLOGICAL AND ORGANOLEPTICPROPERTIES OF CHEESE, Food chemistry, 52(3), 1995, pp. 235-247
MANUFACTURE OF LOW-FAT FETA CHEESE
Authors: KATSIARI MC VOUTSINAS LP
Citation: Mc. Katsiari et Lp. Voutsinas, MANUFACTURE OF LOW-FAT FETA CHEESE, Food chemistry, 49(1), 1994, pp. 53-60
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