Application of Quantitative Microbiology and Challenge Tests to Reach a Suggested Food Safety Objective in a Middle Eastern-Style Ready-to-Cook Chicken Product

por Osaili, Tareq M., Giatrakou, Vasiliki, Ntzimani, Athina, Tsiraki, Maria, Savvaidis, Ioannis N.
Publicado 2022

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

por Pappa, Eleni C., Kondyli, Efthymia, Bosnea, Loulouda, Mataragas, Marios, Giannouli, Agathi, Tsiraki, Maria
Publicado 2020