Auflistung nach Autor "Kargaki, G. K."
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Effect of several MAP compositions on the microbiological and sensory properties of Graviera cheese
Arvanitoyannis, I. S.; Kargaki, G. K.; Hadjichristodoulou, C. (2011)The shelf life of Graviera cheese, a full fat cheese produced in Heraklion (Crete Greece), was investigated. Graviera cheese was stored at 4 degrees C for up to 90 days in polyamide packages under three different modified ... -
Effect of three MAP compositions on the physical and microbiological properties of a low fat Greek cheese known as "Anthotyros"
Arvanitoyannis, I. S.; Kargaki, G. K.; Hadjichristodoulou, C. (2011)Anthotyros is a type of low fat cheese produced from a mixture of sheep and goat milk. Anthotyros cheese in Crete is produced from the whey of hard cheese such as kefalotyri and graviera. Anthotyros is a cheese which comes ...