Production of yoghurt from sheep's milk which had been concentrated by reverse osmosis and stored frozen. 1. Physicochemical, microbiological and physical stability characteristics of concentrates

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

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.29, Iss.3, 1996-04, pp. : 403-409

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