Please use this identifier to cite or link to this item: https://olympias.lib.uoi.gr/jspui/handle/123456789/10102
Institution and School/Department of submitter: Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας
Keywords: chicken meat,shelf-life extension,oregano oil,modified atmosphere packaging,antimicrobial activity,antibacterial properties,lipid oxidation,carbon-dioxide,poultry meat,lactic-acid,spoilage,storage,growth,vacuum
URI: https://olympias.lib.uoi.gr/jspui/handle/123456789/10102
ISSN: 0740-0020
Link: <Go to ISI>://000247433700008
http://ac.els-cdn.com/S0740002007000044/1-s2.0-S0740002007000044-main.pdf?_tid=3ce3200e2cd5915054e53e3b796d5d94&acdnat=1333039911_d449b01ca68b333d60ac2faced15398a
Publisher: Elsevier
Appears in Collections:Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά)

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