Microbiological and physicochemical characteristics of 'Anthotyro', a Greek traditional whey cheese

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28 February 1994

journal article
Published by Elsevier BV in Food Microbiology

Vol. 11 (1), 15-19
https://doi.org/10.1006/fmic.1994.1003

Abstract

No abstract available

Keywords

Cited by 36 articles