Please use this identifier to cite or link to this item: https://olympias.lib.uoi.gr/jspui/handle/123456789/10015
Institution and School/Department of submitter: Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας
Keywords: enterococcus durans,casein,cheese peptide,growth,proteinase,sensory characteristics,lactobacillus-casei,lactococcus-lactis,mozzarella cheese,milk cheese,goats-milk,manufacture,starters,microflora,identification
URI: https://olympias.lib.uoi.gr/jspui/handle/123456789/10015
ISSN: 0890-5436
Link: <Go to ISI>://000231562000006
http://www.tandfonline.com/doi/pdf/10.1081/FBT-200063468
Publisher: Taylor & Francis
Appears in Collections:Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά)

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