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Journal: Fermentation, 2025
Volume: 11
Number: 673
Article:
Development of a Semi-Industrial Kefalotyri-Type Cheese Using Thermized Milk from Native Epirus Sheep Breeds and Autochthonous Starter and Adjunct Cultures
Authors:
by
Loulouda Bosnea, Ioanna Kosma, Athanasia Kakouri, Spiros Paramithiotis and John Samelis
Link:
https://www.mdpi.com/2311-5637/11/12/673
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