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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
ISSN: 0958-6946
Link: <Go to ISI>://000243773900011
Publisher: Elsevier
Appears in Collections:Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά)

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