| dc.contributor.author |
Fasseas, MK |
en |
| dc.contributor.author |
Mountzouris, KC |
en |
| dc.contributor.author |
Tarantilis, PA |
en |
| dc.contributor.author |
Polissiou, M |
en |
| dc.contributor.author |
Zervas, G |
en |
| dc.date.accessioned |
2014-06-06T06:48:14Z |
|
| dc.date.available |
2014-06-06T06:48:14Z |
|
| dc.date.issued |
2008 |
en |
| dc.identifier.issn |
0308-8146 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/4026 |
|
| dc.subject.classification |
Chemistry, Applied |
en |
| dc.subject.classification |
Food Science & Technology |
en |
| dc.subject.classification |
Nutrition & Dietetics |
en |
| dc.title |
Antioxidant activity in meat treated with oregano and sage essential oils (vol 106, pg 1188, 2008) |
en |
| heal.type |
other |
en |
| heal.language |
English |
en |
| heal.publicationDate |
2008 |
en |
| heal.publisher |
ELSEVIER SCI LTD |
en |
| heal.journalName |
FOOD CHEMISTRY |
en |
| dc.identifier.issue |
1 |
en |
| dc.identifier.volume |
109 |
en |
| dc.identifier.isi |
ISI:000254597100024 |
en |
| dc.identifier.spage |
173 |
en |
| dc.identifier.epage |
173 |
en |