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Authors:
Koidis, P
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Abrahim, A
Ambrosiadis, I
Citation: P. Koidis et al., The effectiveness of different spices, as inhibitors for Escherichia coli O157 : H7, in nutrient broth stored at 4 degrees C or 12 degrees C, ARCH LEBENS, 51(6), 2000, pp. 156-158
Authors:
Ambrosiadis, I
Vareltzis, K
Dragatidou, E
Georgakis, S
Papavergou, K
Citation: I. Ambrosiadis et al., Soy-proteins - Some technological effects on the fine comminuted Bologna type sausages, FLEISCHWIRT, 78(12), 1998, pp. 1304-1307