Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/10582| Title: | Efficacies of soy sauce and wine base marinades for controlling spoilage of raw beef |
| Institution and School/Department of submitter: | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας |
| Keywords: | beef,marination,wine,soy sauce,microbial spoilage,lipid oxidation,texture,phenolic-compounds,meat-products,essential oil,poultry meat,antioxidant,temperature,palatability,4-degrees-c,attributes,marination |
| URI: | https://olympias.lib.uoi.gr/jspui/handle/123456789/10582 |
| ISSN: | 0740-0020 |
| Link: | <Go to ISI>://000285131200021 http://ac.els-cdn.com/S0740002010002492/1-s2.0-S0740002010002492-main.pdf?_tid=a6329472774d3b612b2b023d53f42120&acdnat=1333031133_66c6c35de2ae843118017b1a6d935f04 |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Kargiotou-2011-Efficacies of soy sa.pdf | 261.9 kB | Adobe PDF | View/Open Request a copy |
This item is licensed under a Creative Commons License
