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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
ISSN: 0740-0020
Link: <Go to ISI>://000247433700008
Publisher: Elsevier
Appears in Collections:Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά)

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