Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/8848| Title: | Physicochemical and microbiological changes of "Souvlaki" - A Greek delicacy lamb meat product: Evaluation of shelf-life using microbial, colour and lipid oxidation parameters |
| Institution and School/Department of submitter: | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας |
| Keywords: | greek food,lamb,packaging,shelf-life,souvlaki,modified-atmosphere,carbon-dioxide,selective medium,display life,storage life,fresh beef,short-term,vacuum,quality,spoilage |
| URI: | https://olympias.lib.uoi.gr/jspui/handle/123456789/8848 |
| ISSN: | 0308-8146 |
| Link: | <Go to ISI>://000260711100006 http://ac.els-cdn.com/S030881460800811X/1-s2.0-S030881460800811X-main.pdf?_tid=dafc82fca23c444c312f14c5843bdd08&acdnat=1333040149_2d36165aeb16e3a9cd354b513bab2172 |
| Publisher: | Elsevier |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Soldatou-2009-Physicochemical and.pdf | 187.49 kB | Adobe PDF | View/Open Request a copy |
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