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Pappa EC, Kondyli E, Bosnea L, Mataragas M, Giannouli A, Tsiraki M. Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese. Foods. 2020; 9(6):736. https://doi.org/10.3390/foods9060736

Pappa, Eleni C., Efthymia Kondyli, Loulouda Bosnea, Marios Mataragas, Agathi Giannouli, and Maria Tsiraki. 2020. "Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese" Foods 9, no. 6: 736. https://doi.org/10.3390/foods9060736

Pappa, E. C., Kondyli, E., Bosnea, L., Mataragas, M., Giannouli, A., & Tsiraki, M. (2020). Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese. Foods, 9(6), 736. https://doi.org/10.3390/foods9060736