Effect of three MAP compositions on the physical and microbiological properties of a low fat Greek cheese known as “Anthotyros”
| Autor: | Arvanitoyannis, Ioannis S., Kargaki, Georgia K., Hadjichristodoulou, Christos |
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| Zdroj: | In Anaerobe 2011 17(6):295-297 |
| Databáze: | ScienceDirect |
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