Recommend this article

You can advise a colleague about this article by filling this form below.
Your colleague will receive an e-mail containing your message and a link to the selected article.

Message information

Your name:

Your e-mail address:

Your colleague's e-mail address:

Please enter the letters displayed:

Here is the text to be sent:

[Your name] recommends the following article:

Effect of starters on proteolysis of Graviera Kritis cheese
Effet des levains sur la protéolyse du fromage Graviera Kritis

Golfo A. Moatsou, Ioannis G. Kandarakis, Aikaterini K. Georgala, Efstathios S. Alichanidis and Emmanuel M. Anifantakis

Lait, 79 3 (1999) 303-315

Accepted: 30 October 1998

DOI: https://doi.org/10.1051/lait:1999326

This e-mail has been sent using a form at https://lait.dairy-journal.org.

Back to the article

Le Lait

Mentions légales
Contacts
Privacy policy

A Vision4Press website