Authors: MATSELIS E ROUSSIS IG

Citation: E. Matselis et Ig. Roussis, PROTEINASE AND LIPASE PRODUCTION BY PSEUDOMONAS-FLUORESCENS - PROTEOLYSIS AND LIPOLYSIS IN THERMIZED EWES MILK, Food control, 9(5), 1998, pp. 251-259

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

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

Authors: VAIMAKIS V ROUSSIS IG

Citation: V. Vaimakis et Ig. Roussis, MUST OXYGENATION TOGETHER WITH GLUTATHIONE ADDITION IN THE OXIDATION OF WHITE WINE, Food chemistry, 57(3), 1996, pp. 419-422

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