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pro vyhledávání: '"Aik Georgala"'
Autor:
Golfo Moatsou, E. Zoidou, Aik Georgala, Emmanuel M. Anifantakis, I. Kandarakis, Stelios Kaminarides, Ekaterini Moschopoulou
Publikováno v:
Food Chemistry. 88:517-525
Feta cheeses were manufactured with commercial calf rennet and artisanal liquid rennet from kids and lambs abomasa with an aim to investigate the influence of rennet type on the characteristics of this cheese variety. The two rennets had similar chym
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5a3067a82eeab3ad2cb0351257c21f3
https://doi.org/10.1016/j.foodchem.2004.01.066
https://doi.org/10.1016/j.foodchem.2004.01.066
