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Effect of starters on gross and microbiological composition and organoleptic characteristics of Graviera Kritis cheese
Influence des levains sur la composition grossière et microbiologique et les caractéristiques sensorielles du fromage Graviera Kritis

Ioannis G. Kandarakis, Ekaterini E. Moschopoulou, Golfo A. Moatsou and Emanouil M. Anifantakis

Lait, 78 5 (1998) 557-568

Accepted: 23 April 1998

DOI: https://doi.org/10.1051/lait:1998551

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