Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/10054| Title: | Chemical and microbiological characterization of artisan inoculants used for the fermentation of traditional dairy products in Epirus area (Greece) |
| Institution and School/Department of submitter: | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας |
| Keywords: | cheese,rennet,lab,bacteria,lamb rennet paste,lactic-acid bacteria,cheese,proteolysis |
| URI: | https://olympias.lib.uoi.gr/jspui/handle/123456789/10054 |
| ISSN: | 1075-9964 |
| Link: | <Go to ISI>://000299982800025 http://ac.els-cdn.com/S1075996411001363/1-s2.0-S1075996411001363-main.pdf?_tid=3dc0cdf8-37c9-11e3-a75a-00000aab0f27&acdnat=1382082501_a6999032e121694ed1154c39a8d34862 |
| Publisher: | Elsevier Masson |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Voidarou-2011-Chemical and microbi.pdf | 126.12 kB | Adobe PDF | View/Open Request a copy |
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