Browsing by Author Katsiari, M. C.

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Showing results 1 to 7 of 7
TitleAuthor(s)Issue date
Lipolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KClKatsiari, M. C.; Voutsinas, L. P.; Alichanidis, E.; Roussis, I. G.24-Nov-2015
Lipolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KClKatsiari, M. C.; Voutsinas, L. P.; Alichanidis, E.; Roussis, I. G.24-Nov-2015
Manufacture of Kefalograviera cheese with less sodium by partial replacement of NaCl with KClKatsiari, M. C.; Voutsinas, L. P.; Alichanidis, E.; Roussis, I. G.24-Nov-2015
Proteolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KClKatsiari, M. C.; Alichanidis, E.; Voutsinas, L. P.; Roussis, I. G.24-Nov-2015
Proteolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KClKatsiari, M. C.; Alichanidis, E.; Voutsinas, L. P.; Roussis, I. G.24-Nov-2015
Reduction of sodium content in feta cheese by partial substitution of NaCl by KClKatsiari, M. C.; Voutsinas, L. P.; Alichanidis, E.; Roussis, I. G.24-Nov-2015
Survival of Listeria monocytogenes in Galotyri, a traditional Greek soft acid-curd cheese, stored aerobically at 4 degrees C and 12 degrees CRogga, K. J.; Samelis, J.; Kakouri, A.; Katsiari, M. C.; Savvaidis, I. N.; Kontominas, M. G.24-Nov-2015