Please use this identifier to cite or link to this item: https://olympias.lib.uoi.gr/jspui/handle/123456789/9148
Institution and School/Department of submitter: Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας
Keywords: anthotyros,cheese,modified-atmosphere packaging,preservation,quality,cottage cheese,listeria-monocytogenes,carbon-dioxide,physicochemical characteristics,mozzarella cheese,growth,microbiology,4-degrees-c,technology,inhibition
URI: https://olympias.lib.uoi.gr/jspui/handle/123456789/9148
ISSN: 0958-6946
Link: <Go to ISI>://000243773900011
http://ac.els-cdn.com/S0958694606000707/1-s2.0-S0958694606000707-main.pdf?_tid=02f77e6fd82a8d3231fca98c16475d6c&acdnat=1333040074_14aa6e02094448e3a76062e746e67765
Publisher: Elsevier
Appears in Collections:Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά)

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