Production of brined soft cheese from frozen ultrafiltered sheep's milk. Part 1. Physicochemical, microbiological and physical stability properties of concentrates

Author: Voutsinas L.P.   Katsiari M.C.   Pappas C.P.   Mallatou H.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.52, Iss.3, 1995-01, pp. : 227-233

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