Authors:
Touzopoulou, EA
Tzia, C
Oreopoulou, V
Thomopoulos, CD
Citation: Ea. Touzopoulou et al., Effect of acidification temperature and acid on the yield and quality of cheese produced from UF-concentrated whey, MILCHWISSEN, 56(6), 2001, pp. 322-325
Citation: S. Kontou et al., Determination of ETU in tomatoes and tomato products by HPLC-PDA. Evaluation of cleanup procedures, J AGR FOOD, 49(3), 2001, pp. 1090-1097
Authors:
Touzopoulou, EA
Tzia, C
Oreopoulou, V
Thomopoulos, CD
Citation: Ea. Touzopoulou et al., Effect of heating and acid on the yield and quality of cheese produced from UF-concentrated whey, MILCHWISSEN, 55(6), 2000, pp. 322-325
Authors:
Touzopoulou, EA
Tzia, C
Oreopoulou, V
Thomopoulos, CD
Citation: Ea. Touzopoulou et al., Effect of heating and acid on the yield and quality of cheese produced from UF-concentrated whey. (vol 55, pg 322, 2000), MILCHWISSEN, 55(11), 2000, pp. 635-635
Citation: M. Lolos et al., Oxidative stability of potato chips: effect of frying oil type, temperature and antioxidants, J SCI FOOD, 79(11), 1999, pp. 1524-1528