AAAAAA

   
Results: 1-11 |
Results: 11
MANUFACTURE OF KEFALOGRAVIERA CHEESE WITH LESS SODIUM BY PARTIAL REPLACEMENT OF NACL WITH KCL
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
REDUCTION OF SODIUM CONTENT IN FETA CHEESE BY PARTIAL SUBSTITUTION OFNACL BY KCL
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
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
EFFECT OF A SUB-PASTEURIZATION TREATMENT OF COLD-STORED EWES MILK ON THE QUALITY OF FETA CHEESE
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
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
MANUFACTURE OF LOW-FAT FETA CHEESE
Authors: KATSIARI MC VOUTSINAS LP
Citation: Mc. Katsiari et Lp. Voutsinas, MANUFACTURE OF LOW-FAT FETA CHEESE, Food chemistry, 49(1), 1994, pp. 53-60
DETERMINATION OF ADDED WATER IN SHEEP MILK BY MEASUREMENTS OF THE FREEZING-POINT AND ACIDITY
Authors: PAPPAS CP VOUTSINAS LP KONDYLI E
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
Risultati: 1-11 |