PubAg

Main content area

MLA

Koutinas, Athanasios A, et al. "Scale-up of Thermally Dried Kefir Production As Starter Culture for Hard-type Cheese Making: An Economic Evaluation." Applied biochemistry and biotechnology, v. 160,.6 pp. 1734-1743. doi: 10.1007/s12010-009-8645-5

APA

Koutinas, A. A, Bekatorou, A., Katechaki, E., Dimitrellou, D., Kopsahelis, N., Papapostolou, H., Panas, P., Sideris, K., Kallis, M., Bosnea, L. A, Koliopoulos, D., Sotiropoulos, P., Panteli, A., Kourkoutas, Y., Kanellaki, M., & Soupioni, M. (2010). Scale-up of Thermally Dried Kefir Production as Starter Culture for Hard-Type Cheese Making: An Economic Evaluation. Applied biochemistry and biotechnology, 160, 1734-1743. doi: 10.1007/s12010-009-8645-5

Chicago

Koutinas, Athanasios A., Argyro Bekatorou, Eleftheria Katechaki, Dimitra Dimitrellou, Nikolaos Kopsahelis, Harris Papapostolou, Panayiotis Panas, et al. "Scale-up of Thermally Dried Kefir Production as Starter Culture for Hard-Type Cheese Making: An Economic Evaluation" Applied biochemistry and biotechnology 160, no. 6 (2010): 1734-1743. doi: 10.1007/s12010-009-8645-5