| dc.contributor.author |
GEORGALA, A |
en |
| dc.contributor.author |
TSAKALIDOU, E |
en |
| dc.contributor.author |
KANDARAKIS, I |
en |
| dc.contributor.author |
KALANTZOPOULOS, G |
en |
| dc.date.accessioned |
2014-06-06T06:43:17Z |
|
| dc.date.available |
2014-06-06T06:43:17Z |
|
| dc.date.issued |
1997 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.3136/fsti9596t9798.3.259 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/1155 |
|
| dc.title |
An Index of Proteolysis Degree in Ewes' Milk and Ewes' Milk Yoghurt, by Single Strains and Combinations of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, Isolated from Traditional Greek Yoghurt |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.3136/fsti9596t9798.3.259 |
en |
| heal.publicationDate |
1997 |
en |
| heal.journalName |
Food Science and Technology International, Tokyo |
en |
| dc.identifier.doi |
10.3136/fsti9596t9798.3.259 |
en |