Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/10464
Title: | Effect of active and modified atmosphere packaging on quality retention of dark chocolate with hazelnuts |
Institution and School/Department of submitter: | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας |
Keywords: | dark chocolate,active and modified atmosphere packaging,quality retention,coronary-heart-disease,fatty-acid-composition,oxidative stability,volatile compounds,cocoa beans,storage,flavor,aroma,temperature,risk |
URI: | https://olympias.lib.uoi.gr/jspui/handle/123456789/10464 |
ISSN: | 1466-8564 |
Link: | <Go to ISI>://000274600100024 http://ac.els-cdn.com/S146685640900112X/1-s2.0-S146685640900112X-main.pdf?_tid=ca43bcb0d8c9ac4c5a9a381b9278d52c&acdnat=1333037663_ba5df2f547fbbd4f5873bb633752cead |
Publisher: | Elsevier |
Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Riganakos-2010-Effect of active and.pdf | 926.96 kB | Adobe PDF | View/Open Request a copy |
This item is licensed under a Creative Commons License