Μικροβιολογική εξέταση παραδοσιακών τυριών (καλαθάκι, μελίχλωρο) της νήσου Λήμνου και απομόνωση στελεχών γαλακτικών βακτηρίων
Since ancient times, man has, most probably by chance, been able to produce cheese from the moment milk was utilized, since the main change that occurs in milk when left at room temperature is acidification which promotes coagulation (due to denaturation and proteolytic breakdown of casein). However...
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| Language: | Greek |
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2015
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| Online Access: | https://vsmart.lib.aegean.gr/webopac/FullBB.csp?WebAction=ShowFullBB&EncodedRequest=*BDb*06X*2AX*06*E9*A1*A3t*96N*8F*FE*8D&Profile=Default&OpacLanguage=gre&NumberToRetrieve=50&StartValue=2&WebPageNr=1&SearchTerm1=2014%20.1.46271&SearchT1=&Index1=Keywordsbib&SearchMethod=Find_1&ItemNr=2 http://hdl.handle.net/11610/10739 |
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