Search Results - Georgiadou, K.G

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    Evaluation of the extent and type of bacterial contamination at different stages of processing of cooked ham

    Evaluation of the extent and type of bacterial contamination at different stages of processing of cooked ham by Samelis, J, Kakouri, A, Georgiadou, K.G, Metaxopoulos, J

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    microbial association of Greek taverna sausage stored at 4 and 10 degrees C in air, vacuum or 100% carbon dioxide, and its spoilage potential

    microbial association of Greek taverna sausage stored at 4 and 10 degrees C in air, vacuum or 100% carbon dioxide, and its spoilage potential by Samelis, J, Georgiadou, K.G

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