Halloumi Cheese

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ΕΚΤ item type

Chapter (EN)

Book part (EN)

EKT year

2007 (EN)

EKT historical period

Title

Halloumi Cheese

Creator

Papademas, Photis

Type

Book Chapter

Subject

Free volatile fatty acids (FVFA)

Ultrafiltration (UF) technology

Sensory profiling

Halloumi cheese

Microbiological quality

Provider

Repository / collection

Ktisis

Subcollections

Language

English

Issued

2007-11-16

Identifier

9781405124607

1405124601

https://ktisis.cut.ac.cy/handle/10488/14845

2-s2.0-52349124503

10.1002/9780470995860.ch4

Brined Cheeses, 16 November 2007, Pages 117-138

Created

2019-08-06T09:50:00Z