Ioannis Tsakmakidis - Associate Professor - Aristotle University of Thessaloniki | LinkedIn
Meat Science | Vol 98, Issue 2, Pages 81-320 (October 2014) | ScienceDirect.com by Elsevier
Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers | PDF | Antioxidant | Spectrophotometry
Ioannis AMBROSIADIS | Aristotle University of Thessaloniki, Thessaloníki | AUTH | Department of Food Science and Technology
αλεξίπτωτο Σπίτι κανω κακο batzios ioannis σωλήνας Ελαφρώς Αδειάζω τα σκουπίδια
Ioannis AMBROSIADIS | Aristotle University of Thessaloniki, Thessaloníki | AUTH | Department of Food Science and Technology
Ioannis AMBROSIADIS | Aristotle University of Thessaloniki, Thessaloníki | AUTH | Department of Food Science and Technology
Ioannis AMBROSIADIS | Aristotle University of Thessaloniki, Thessaloníki | AUTH | Department of Food Science and Technology
Ioannis AMBROSIADIS | Aristotle University of Thessaloniki, Thessaloníki | AUTH | Department of Food Science and Technology
Food Chemistry | Vol 135, Issue 4, Pages 2119-3048 (15 December 2012) | ScienceDirect.com by Elsevier
Mould growth on traditional greek sausages and penicillin production by Penicillium isolates. | Semantic Scholar
Ioannis AMBROSIADIS | Aristotle University of Thessaloniki, Thessaloníki | AUTH | Department of Food Science and Technology
αλεξίπτωτο Σπίτι κανω κακο batzios ioannis σωλήνας Ελαφρώς Αδειάζω τα σκουπίδια
Amvrosiadis - Names Encyclopedia
PDF) Pediocin SA-1, an antimicrobial peptide from Pediococcus acidilactici NRRL B5627: Production conditions, purification and characterization | George Filioussis - Academia.edu
Ioannis AMBROSIADIS | Aristotle University of Thessaloniki, Thessaloníki | AUTH | Department of Food Science and Technology
Studies Abroad: Briefing Regarding the Top British Universities Cambridge and Oxford - Mandoulides Schools
Flame 2015 by ΕΚΠΑΙΔΕΥΤΗΡΙΑ ΜΑΝΤΟΥΛΙΔΗ - issuu
Ioannis AMBROSIADIS | Aristotle University of Thessaloniki, Thessaloníki | AUTH | Department of Food Science and Technology
Formaldehyde as an interference of the 2‐thiobarbituric acid test - Almandós - 1986 - Journal of the Science of Food and Agriculture - Wiley Online Library
Ioannis AMBROSIADIS | Aristotle University of Thessaloniki, Thessaloníki | AUTH | Department of Food Science and Technology
Ioannis Tsakmakidis - Associate Professor - Aristotle University of Thessaloniki | LinkedIn
PDF) Determination of bacteriocin activity with bioassays carried out on solid and liquid substrates: assessing the factor "indicator microorganism | George Filioussis - Academia.edu
αλεξίπτωτο Σπίτι κανω κακο batzios ioannis σωλήνας Ελαφρώς Αδειάζω τα σκουπίδια
PDF) Mould growth on traditional greek sausages and penicillin production by Penicillium isolates | George Filioussis - Academia.edu
Χορωδία Παίρνω ένα ρίσκο Ομαλά batzios ioannis Πρόωρος Να συγχέεται σαββατοκύριακο
