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Results: 1-7 |
Results: 7
PESTICIDE-RESIDUES IN MILK AND CHEESES FROM GREECE
Authors: MALLATOU H PAPPAS CP KONDYLI E
Citation: H. Mallatou et al., PESTICIDE-RESIDUES IN MILK AND CHEESES FROM GREECE, Science of the total environment, 196(2), 1997, pp. 111-117
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
EFFECTS OF SALTING METHOD AND STORAGE TIME ON COMPOSITION AND QUALITYOF FETA CHEESE
Authors: PAPPAS CP KONDYLI E VOUTSINAS LP MALLATOU H
Citation: Cp. Pappas et al., EFFECTS OF SALTING METHOD AND STORAGE TIME ON COMPOSITION AND QUALITYOF FETA CHEESE, Journal of the Society of Dairy Technology, 49(4), 1996, pp. 113-118
EFFECTS OF STARTER LEVEL, DRAINING TIME AND AGING ON THE PHYSICOCHEMICAL, ORGANOLEPTIC AND RHEOLOGICAL PROPERTIES OF FETA CHEESE
Authors: PAPPAS CP KONDYLI E VOUTSINAS LP MALLATOU H
Citation: Cp. Pappas et al., EFFECTS OF STARTER LEVEL, DRAINING TIME AND AGING ON THE PHYSICOCHEMICAL, ORGANOLEPTIC AND RHEOLOGICAL PROPERTIES OF FETA CHEESE, Journal of the Society of Dairy Technology, 49(3), 1996, pp. 73-78
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
Risultati: 1-7 |