An attempt for producing low-sodium Feta-type cheese

Author： Aly M.E.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.52, Iss.3, 1995-01, pp. : 295-299

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Free fatty acids and volatile compounds of low-fat Feta-type cheese made with a commercial adjunct culture

By Kondyli E.   Katsiari M.C.   Masouras T.   Voutsinas L.P.  

Food Chemistry, Vol. 79, Iss. 2, 2002-11 ,pp. : 199-205

Elsevier

Access to resources Recommend Favorite

Flavour enhancement of low-fat Feta-type cheese using a commercial adjunct culture

By Katsiari M.C.   Voutsinas L.P.   Kondyli E.   Alichanidis E.  

Food Chemistry, Vol. 79, Iss. 2, 2002-11 ,pp. : 193-198

Elsevier

Access to resources Recommend Favorite

Biogenic amine production in Feta cheese

By Valsamaki K.   Michaelidou A.   Polychroniadou A.  

Food Chemistry, Vol. 71, Iss. 2, 2000-11 ,pp. : 259-266

Elsevier

Access to resources Recommend Favorite

Yeast occurrence in Danish feta cheese

By Westall S.   Filtenborg O.  

Food Microbiology, Vol. 15, Iss. 2, 1998-04 ,pp. : 215-222

Elsevier

Access to resources Recommend Favorite

Effect of draining temperature on the biochemical characteristics of Feta cheese

By Kandarakis I.   Moatsou G.   Georgala A.I.K.   Kaminarides S.   Anifantakis E.  

Food Chemistry, Vol. 72, Iss. 3, 2001-02 ,pp. : 369-378

Elsevier

Access to resources Recommend Favorite