Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/10469| Title: | Effect of chitosan and thyme oil on a ready to cook chicken product |
| Institution and School/Department of submitter: | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας |
| Keywords: | poultry,bell peppers,skewer,chitosan,thyme oil,preservation,ready to cook product,fresh pork sausages,quality,preservation,foods,meat |
| URI: | https://olympias.lib.uoi.gr/jspui/handle/123456789/10469 |
| ISSN: | 0740-0020 |
| Link: | <Go to ISI>://000272436000020 http://ac.els-cdn.com/S0740002009002032/1-s2.0-S0740002009002032-main.pdf?_tid=40dda21e6a1f25bd7da14b92f73c0ef1&acdnat=1333039968_2cd708390f61ce623d31baa1c08ebd3e |
| Publisher: | Elsevier |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Giatrakou-2010-Effect of chitosan a.pdf | 232.11 kB | Adobe PDF | View/Open Request a copy |
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