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Επίδραση των φυσικών αντιβακτηριακών και αντιοξειδωτικών συστατικών του κρασιού και του παρθένου ελαιόλαδου στα παραδοσιακά χωριάτικα λουκάνικα

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Επίδραση των φυσικών αντιβακτηριακών και αντιοξειδωτικών συστατικών του κρασιού και του παρθένου ελαιόλαδου στα παραδοσιακά χωριάτικα λουκάνικα
Κασαλιά, Ελένη Νικολάου
info:eu-repo/semantics/bachelorThesis
Graduate Thesis / Πτυχιακή Εργασία
Wine
Sousages
Κρασί
Αntibacterial activity
Λουκάνικα
Αντιβακτηριακή δράση
Aristotle University of Thessaloniki
Aristotle University of Thessaloniki - ΙΚΕΕ
Graduate Theses
Greek
2016
2016-06-15T07:23:12Z
http://ikee.lib.auth.gr/record/283459
Αριστοτέλειο Πανεπιστήμιο Θεσσαλονίκης, Πολυτεχνική Σχολή, Τμήμα Χημικών Μηχανικών
This record is part of 'IKEE', the Institutional Repository of Aristotle University of Thessaloniki's Library and Information Centre found at http://ikee.lib.auth.gr. Unless otherwise stated above, the record metadata were created by and belong to Aristotle University of Thessaloniki Library, Greece and are made available to the public under Creative Commons Attribution-ShareAlike 4.0 International license (http://creativecommons.org/licenses/by-sa/4.0). Unless otherwise stated in the record, the content and copyright of files and fulltext documents belong to their respective authors. Out-of-copyright content that was digitized, converted, processed, modified, etc by AUTh Library, is made available to the public under Creative Commons Attribution-ShareAlike 4.0 International license (http://creativecommons.org/licenses/by-sa/4.0). You are kindly requested to make a reference to AUTh Library and the URL of the record containing the resource whenever you make use of this material.
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0 (for attached file), Aristotle University of Thessaloniki / Library and Information Centre



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