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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
ISSN: 0308-8146
Link: <Go to ISI>://000260711100006
Publisher: Elsevier
Appears in Collections:Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά)

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