Samelis, J.; Tsanasidou, C.; Bosnea, L.; Ntziadima, C.; Gatzias, I.; Kakouri, A.; Pappas, D.
Pilot-Scale Production of Traditional Galotyri PDO Cheese from Boiled Ewes’ Milk Fermented with the Aid of Greek Indigenous Lactococcus lactis subsp. cremoris Starter and Lactiplantibacillus plantarum Adjunct Strains. Fermentation 2023, 9, 345.
https://doi.org/10.3390/fermentation9040345
AMA Style
Samelis J, Tsanasidou C, Bosnea L, Ntziadima C, Gatzias I, Kakouri A, Pappas D.
Pilot-Scale Production of Traditional Galotyri PDO Cheese from Boiled Ewes’ Milk Fermented with the Aid of Greek Indigenous Lactococcus lactis subsp. cremoris Starter and Lactiplantibacillus plantarum Adjunct Strains. Fermentation. 2023; 9(4):345.
https://doi.org/10.3390/fermentation9040345
Chicago/Turabian Style
Samelis, John, Charikleia Tsanasidou, Loulouda Bosnea, Charikleia Ntziadima, Ilias Gatzias, Athanasia Kakouri, and Dimitrios Pappas.
2023. "Pilot-Scale Production of Traditional Galotyri PDO Cheese from Boiled Ewes’ Milk Fermented with the Aid of Greek Indigenous Lactococcus lactis subsp. cremoris Starter and Lactiplantibacillus plantarum Adjunct Strains" Fermentation 9, no. 4: 345.
https://doi.org/10.3390/fermentation9040345
APA Style
Samelis, J., Tsanasidou, C., Bosnea, L., Ntziadima, C., Gatzias, I., Kakouri, A., & Pappas, D.
(2023). Pilot-Scale Production of Traditional Galotyri PDO Cheese from Boiled Ewes’ Milk Fermented with the Aid of Greek Indigenous Lactococcus lactis subsp. cremoris Starter and Lactiplantibacillus plantarum Adjunct Strains. Fermentation, 9(4), 345.
https://doi.org/10.3390/fermentation9040345
