Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/10095| Title: | Combined effect of an O(2) absorber and oregano essential oil on shelf-life extension of Greek cod roe paste (tarama salad) stored at 4 degrees C |
| Institution and School/Department of submitter: | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας |
| Keywords: | greek cod roe paste (tarama salad),shelf-life extension,o(2) absorber,oregano essential oil,fatty-acid-composition,bream sparus-aurata,gamma-irradiation,lipid oxidation,nonthermal inactivation,antibacterial activity,sensory attributes,fish roe,foods,bacteria |
| URI: | https://olympias.lib.uoi.gr/jspui/handle/123456789/10095 |
| ISSN: | 1466-8564 |
| Link: | <Go to ISI>://000270620600027 http://ac.els-cdn.com/S1466856409000381/1-s2.0-S1466856409000381-main.pdf?_tid=610b995263efa01f0ba967cff34257a6&acdnat=1333031253_5087960326dab8893ee42e488cbecfb8 |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Mexis-2009-Combined effect of a.pdf | 832.64 kB | Adobe PDF | View/Open Request a copy |
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