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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

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

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