| dc.contributor.author |
NYCHAS, G |
en |
| dc.contributor.author |
ARKOUDELOS, J |
en |
| dc.date.accessioned |
2014-06-06T06:47:32Z |
|
| dc.date.available |
2014-06-06T06:47:32Z |
|
| dc.date.issued |
2007 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1111/j.1365-2621.1990.tb01096.x |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/3664 |
|
| dc.subject |
Carbon Dioxide |
en |
| dc.subject |
Nitrogen |
en |
| dc.title |
Microbiological and physicochemical changes in minced meats under carbon dioxide, nitrogen or air at 3°C |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1111/j.1365-2621.1990.tb01096.x |
en |
| heal.publicationDate |
2007 |
en |
| heal.journalName |
International Journal of Food Science and Technology |
en |
| dc.identifier.doi |
10.1111/j.1365-2621.1990.tb01096.x |
en |