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Results: 3

Authors: Ambrosiadis, I Soultos, N Georgakis, S
Citation: I. Ambrosiadis et al., The effects of encapsulated citric acid on the quality attributes of Bologna type sausages, FLEISCHWIRT, 80(7), 2000, pp. 88-91

Authors: Koidis, P Iossifidou, E 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
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