Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/10581| Title: | Effects of treatment with nisin on the microbial flora and sensory properties of a Greek soft acid-curd cheese stored aerobically at 4 degrees C |
| Institution and School/Department of submitter: | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας |
| Keywords: | microflora,natural antimicrobials,nisaplin,soft acid-curd cheese,greek cheese,quality,listeria-monocytogenes,shelf-life,12-degrees-c,bacteriocin,survival,galotyri |
| URI: | https://olympias.lib.uoi.gr/jspui/handle/123456789/10581 |
| ISSN: | 0958-6946 |
| Link: | <Go to ISI>://000249159400015 http://ac.els-cdn.com/S095869460700043X/1-s2.0-S095869460700043X-main.pdf?_tid=2dd044e452c99ff860ff159e59734063&acdnat=1333040000_10fada433c48212f4fb08db76a5f2a39 |
| Publisher: | Elsevier |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Kykkidou-2007-Effects of treatment.pdf | 153.85 kB | Adobe PDF | View/Open Request a copy |
This item is licensed under a Creative Commons License
