A comparison for acid production, proteolysis, autolysis and inhibitory properties of lactic acid bacteria from fresh and mature Feta PDO Greek cheese, made at three different mountainous areas
Bozoudi, Despina, Kotzamanidis, Charalambos, Hatzikamari, Magdalini, Tzanetakis, Nikolaos, Menexes, George, Litopoulou-Tzanetaki, EvanthiaVolume:
200
Langue:
english
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2015.02.008
Date:
May, 2015
Fichier:
PDF, 1.03 MB
english, 2015
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