Open AccessChemical, microbiological and sensory characteristics of ‘Tsalafouti’ traditional Greek dairy product
Author(s) -
Eleni C. Pappa,
Efthymia Kondyli,
Evdokia Malamou,
Athanasia Kakouri,
Αnna-Maria Vlachou,
John Samelis
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(4).690
Subject(s) - food science , mesophile , hexanal , starter , ripening , chemistry , food spoilage , dry matter , lactic acid , moisture , water activity , biology , water content , bacteria , zoology , genetics , geotechnical engineering , organic chemistry , engineering