Production of yoghurt from sheep's milk which had been concentrated by reverse osmosis and stored frozen. 1. Physicochemical, microbiological and physical stability characteristics of concentrates
Voutsinas, Leandros P, Katsiari, Maria C, Pappas, Christophoros P, Mallatou, Helen
Published in Food research international (1996)
Published in Food research international (1996)
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Journal Article
Production of yoghurt from sheep's milk which had been concentrated by reverse osmosis and stored frozen. 2. Compositional, microbiological, sensory and physical characteristics of yoghurt
Voutsinas, Leandros P., Katsiari, Maria C., Pappas, Christophoros P., Mallatou, Helen
Published in Food research international (1996)
Published in Food research international (1996)
Get full text
Journal Article