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pro vyhledávání: '"George Koronios"'
Autor:
T. Massouras, Stelios Kaminarides, George Koronios, Seraphim Papanikolaou, Anastasios Aktypis
Publikováno v:
International Journal of Dairy Technology. 71:213-222
Myzithra whey cheese was made by the addition of ovine milk (10%) to whey, previously fermented by the bacteriocinogenic strain Streptococcus thermophilus ACA-DC 0040, resulting in production of a bacteriocin (thermophilin T) titre at a concentration
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::668c5676dd3955806ca980f346772b44
https://doi.org/10.1111/1471-0307.12448
https://doi.org/10.1111/1471-0307.12448
