Μελέτη της επίδρασης του επιπέδου της ι- και κ-καρραγενάνης, καθώς και της συσκευασίας υπό κενό κατά την ωρίμανση, στα ποιοτικά χαρακτηριστικά αλλαντικών αέρος χαμηλής λιποπεριεκτικότητας με προσθήκη ελαιολάδου

Κουτσόπουλος, Δημήτριος Αναστασίου

info:eu-repo/semantics/masterThesis

Postgraduate Thesis / Μεταπτυχιακή Εργασία

Κ-Καρραγενάνη

Ζυμούμενα αλλαντικά

Αλλαντικά χαμηλής λιποπεριεκτικότητας

C-carrageenan

K-carrageenan

Vacuum packaging

Olive oil

Fermented sausages

Ι-Καρραγενάνη

Συσκευασία υπό κενό

Ελαιόλαδο

Low fat sausages

Aristotle University of Thessaloniki

Aristotle University of Thessaloniki - ΙΚΕΕ

Postgraduate Theses

Greek

English

2007

2009-06-21T21:00:00Z

http://ikee.lib.auth.gr/record/101225

Αριστοτέλειο Πανεπιστήμιο Θεσσαλονίκης, Σχολή Γεωπονίας, Δασολογίας και Φυσικού Περιβάλλοντος, Τμήμα Γεωπονίας

http://creativecommons.org/licenses/by-sa/4.0 (for attached file), Aristotle University of Thessaloniki / Library and Information Centre

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info:eu-repo/semantics/openAccess