Microbiological characteristics of Batzos, a traditional Greek cheese from raw goat's milk

By L. Psoni, N. Tzanetakis, E. Litopoulou-Tzanetaki. 2003

115 citations recorded by the source corpus.

Subfields: Agronomy and Crop Science, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/bc3037418d9387b8de71cbe85d357818c68fe257

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1. H. Pang
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4. Wenjun Liu

Citations in the corpus

• Biodiversity of Lactic Acid Bacteria (2014, background): “The definition of ‘fermentation’ is ‘a process in which chemical changes are brought about in an organic substrate through the action of enzymes produced by microorganisms’ (Prescott and Dunn 1957; Psoni et al. 2003).”