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pro vyhledávání: '"Magdalini Bakogianni"'
Autor:
Markella Tsigkrimani, Magdalini Bakogianni, Spiros Paramithiotis, Loulouda Bosnea, Eleni Pappa, Eleftherios H. Drosinos, Panagiotis N. Skandamis, Marios Mataragas
Publikováno v:
Microorganisms, Vol 10, Iss 1, p 161 (2022)
Artisanal cheesemaking is still performed using practices and conditions derived from tradition. Feta and Kefalograviera cheeses are very popular in Greece and have met worldwide commercial success. However, there is a lack of knowledge regarding the
Externí odkaz:
https://doaj.org/article/cc7098d3f2c8403ab7803832cd5a8e70