Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/8007| Title: | Formation of biogenic amines and relation to microbial flora and sensory changes in smoked turkey breast fillets stored under various packaging conditions at 4 degrees C |
| Institution and School/Department of submitter: | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας |
| Keywords: | biogenic amines,sliced and smoked turkey meat,packaging,spoilage indicators,chicken carcasses,selective medium,volatile amines,carbon-dioxide,shelf-life,spoilage,storage,meat,bacteria,quality |
| URI: | https://olympias.lib.uoi.gr/jspui/handle/123456789/8007 |
| ISSN: | 0740-0020 |
| Link: | <Go to ISI>://000254994400009 http://ac.els-cdn.com/S0740002008000026/1-s2.0-S0740002008000026-main.pdf?_tid=f62c3c34e30f96bc5ac9b4c927928eab&acdnat=1333040044_af3dae056c49c4adced2fdce608dda32 |
| Publisher: | Elsevier |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Ntzimani-2008-Formation of biogeni.pdf | 226.06 kB | Adobe PDF | View/Open Request a copy |
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