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
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
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
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
Authors:
LALOS G
VOUTSINAS LP
PAPPAS CP
ROUSSIS IG
Citation: G. Lalos et al., EFFECT OF A SUB-PASTEURIZATION TREATMENT OF COLD-STORED EWES MILK ON THE QUALITY OF FETA CHEESE, Milchwissenschaft, 51(2), 1996, pp. 78-82
Authors:
IOANNIDES KG
KARAMANIS DT
STAMOULIS KC
MERTZIMEKIS TJ
MANTZIOS AS
NICOLAOU E
PAPPAS CP
Citation: Kg. Ioannides et al., REDUCTION OF CESIUM CONCENTRATION IN OVINE TISSUES FOLLOWING TREATMENT WITH PRUSSIAN-BLUE LABELED WITH FE-59, Health physics, 71(5), 1996, pp. 713-718
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
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
Citation: Cp. Pappas et al., DETERMINATION OF ADDED WATER IN SHEEP MILK BY MEASUREMENTS OF THE FREEZING-POINT AND ACIDITY, Milchwissenschaft, 49(6), 1994, pp. 309-312
Authors:
ASSIMAKOPOULOS PA
IOANNIDES KG
PAKOU AA
MANTZIOS AS
PAPPAS CP
Citation: Pa. Assimakopoulos et al., TRANSPORT OF RADIOCESIUM FROM A SHEEPS DIET TO ITS TISSUES, Science of the total environment, 136(1-2), 1993, pp. 1-11