Bosnea, L.; Kosma, I.; Kakouri, A.; Paramithiotis, S.; Samelis, J.
Development of a Semi-Industrial Kefalotyri-Type Cheese Using Thermized Milk from Native Epirus Sheep Breeds and Autochthonous Starter and Adjunct Cultures. Fermentation 2025, 11, 673.
https://doi.org/10.3390/fermentation11120673
AMA Style
Bosnea L, Kosma I, Kakouri A, Paramithiotis S, Samelis J.
Development of a Semi-Industrial Kefalotyri-Type Cheese Using Thermized Milk from Native Epirus Sheep Breeds and Autochthonous Starter and Adjunct Cultures. Fermentation. 2025; 11(12):673.
https://doi.org/10.3390/fermentation11120673
Chicago/Turabian Style
Bosnea, Loulouda, Ioanna Kosma, Athanasia Kakouri, Spiros Paramithiotis, and John Samelis.
2025. "Development of a Semi-Industrial Kefalotyri-Type Cheese Using Thermized Milk from Native Epirus Sheep Breeds and Autochthonous Starter and Adjunct Cultures" Fermentation 11, no. 12: 673.
https://doi.org/10.3390/fermentation11120673
APA Style
Bosnea, L., Kosma, I., Kakouri, A., Paramithiotis, S., & Samelis, J.
(2025). Development of a Semi-Industrial Kefalotyri-Type Cheese Using Thermized Milk from Native Epirus Sheep Breeds and Autochthonous Starter and Adjunct Cultures. Fermentation, 11(12), 673.
https://doi.org/10.3390/fermentation11120673