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|Title:||Microbiological quality of white-brined cheeses: A review||Authors:||Bintsis, Thomas
Cheese--Ripening [from old catalog]
Wine and wine making
|Issue Date:||2002||Publisher:||Wiley||Source:||International journal of dairy technology, 2002, volume 55, issue 3, pages 113-120||Abstract:||White-brined cheeses are widely produced in the North-east Mediterranean area and the Balkans. Traditionally, they were manufactured as artisanal cheeses, and nowadays they are manufactured on an industrial scale, and rigorous control of the production and maturation processes is essential. Aspects of the microbiology of white-brined cheeses and their significance with respect to the quality and safety of the final products are discussed in this review||URI:||http://ktisis.cut.ac.cy/handle/10488/6451||ISSN:||1364727X||DOI:||10.1046/j.1471-0307.2002.00054.x||Rights:||© 2002 Society of dairy technology|
|Appears in Collections:||Άρθρα/Articles|
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