Please use this identifier to cite or link to this item: https://olympias.lib.uoi.gr/jspui/handle/123456789/8848
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)

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