Erratum to ""Antioxidant activity in meat treated with oregano and sage essential oils"" [Food Chem. 106 (3) (2008) 1188-1194] (DOI:10.1016/j.foodchem.2007.07.060)

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	2014-06-06T06:48:49Z
dc.date.available	2014-06-06T06:48:49Z
dc.date.issued	2008	en
dc.identifier.issn	03088146	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.foodchem.2007.11.068	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4284
dc.subject.other	erratum	en
dc.subject.other	error	en
dc.subject.other	Origanum	en
dc.title	Erratum to ""Antioxidant activity in meat treated with oregano and sage essential oils"" [Food Chem. 106 (3) (2008) 1188-1194] (DOI:10.1016/j.foodchem.2007.07.060)	en
heal.type	other	en
heal.identifier.primary	10.1016/j.foodchem.2007.11.068	en
heal.publicationDate	2008	en
heal.abstract	[No abstract available]	en
heal.journalName	Food Chemistry	en
dc.identifier.issue	1	en
dc.identifier.volume	109	en
dc.identifier.doi	10.1016/j.foodchem.2007.11.068	en
dc.identifier.spage	173	en