Effects of a commercial oat-β-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product
Volikakis, Pantelis, Biliaderis, Costas G., Vamvakas, Costas, Zerfiridis, Gregory K.
Published in Food research international (2004)
Published in Food research international (2004)
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Journal Article
Changes During Ripening of Commercial Gruyère Cheese
Zerfiridis, Gregory K., Vafopoulou-Mastrogiannaki, Anne, Litopoulou-Tzanetaki, Evanthia
Published in Journal of dairy science (01.07.1984)
Published in Journal of dairy science (01.07.1984)
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Journal Article
Study on a new type of whey cheese
Zerfiridis, G.K, Manolkidis, K.S. (Salonica Univ. (Greece). Dept. of Dairy Technology)
Published in Milchwissenschaft (1978)
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Published in Milchwissenschaft (1978)
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