Physicochemical and microbiological changes of “Souvlaki” – A Greek delicacy lamb meat product: Evaluation of shelf-life using microbial, colour and lipid oxidation parameters

By N. Soldatou, A. Nerantzaki, M. Kontominas, I. Savvaidis. 2009

84 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biomedical Engineering, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/c7e0b9d9798874128da5a3c3466344101aaa964e