Discover open access scientific publications

Search, annotate, share and cite publications

Publications by John Samelis

Microbial Quality and Biochemical Changes of Fresh Soft, Acid-Curd Xinotyri Cheese Made From Raw or Pasteurized Goat Milk

Food Technology and Biotechnology

Chemical Engineering

Manufacturing Engineering

English

Related publications

Mineral Composition of Herby Cheese Produced From Raw and Pasteurized Milk

Applied Ecology and Environmental Research

English

Raw and Pasteurized Milk

English

Raw and Pasteurized Milk

English

Characteristics of Ripened Tronchón Cheese From Raw Goat Milk Containing Legally Admissible Amounts of Antibiotics

Journal of Dairy Science

English

The Impact of Microbial Transglutaminase on the Quality and Antioxidant Activity of Camel-Milk Soft Cheese

Food and Nutrition Sciences

English

The Manufacture of Cheese of the Cheddar Type From Pasteurized Milk.

English

Acidification Process and Properties of Soft Cheese Made From Cow Milk Using Different Starter Cultures

African Journal of Food Science and Technology

English

Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk

Health Professions

English

Evaluation of Milk Composition and Fresh Soft Cheese From an Intensive Silvopastoral System in the Tropics

Dairy Science and Technology

English