Chemical and Bacteriological Characteristics of Pichtogalo Chanion Cheese and Mesophilic Starter Cultures for Its Production

Author: Papageorgiou Demetrios K.   Abrahim Amin   Bori Mina   Doundounakis Spiros  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.61, Iss.6, 1998-06, pp. : 688-692

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