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:
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:
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