Ioannis AMBROSIADIS | Aristotle University of Thessaloniki, Thessaloníki | AUTH | Department of Food Science and Technology
ΑΜΡΟΣΙΑΔΗΣ ΙΩΑΝΝΗΣ (Σύντομο Βιογραφικό) - PDF ΔΩΡΕΑΝ Λήψη
Ioannis AMBROSIADIS | Aristotle University of Thessaloniki, Thessaloníki | AUTH | Department of Food Science and Technology
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
Ioannis Tsakmakidis - Associate Professor - Aristotle University of Thessaloniki | LinkedIn
PDF) Pediocin SA-1, an antimicrobial peptide from Pediococcus acidilactici NRRL B5627: Production conditions, purification and characterization | George Filioussis - Academia.edu
αλεξίπτωτο Σπίτι κανω κακο batzios ioannis σωλήνας Ελαφρώς Αδειάζω τα σκουπίδια
Studies Abroad: Briefing Regarding the Top British Universities Cambridge and Oxford - Mandoulides Schools
αλεξίπτωτο Σπίτι κανω κακο batzios ioannis σωλήνας Ελαφρώς Αδειάζω τα σκουπίδια
Food Chemistry | Vol 135, Issue 4, Pages 2119-3048 (15 December 2012) | ScienceDirect.com by Elsevier
PDF) Mould growth on traditional greek sausages and penicillin production by Penicillium isolates | George Filioussis - Academia.edu
Ioannis Tsakmakidis - Associate Professor - Aristotle University of Thessaloniki | LinkedIn
Ioannis Papakonstantinou - National Technical University of Athens - Piraeus, Attiki, Greece | LinkedIn
Χορωδία Παίρνω ένα ρίσκο Ομαλά batzios ioannis Πρόωρος Να συγχέεται σαββατοκύριακο
αλεξίπτωτο Σπίτι κανω κακο batzios ioannis σωλήνας Ελαφρώς Αδειάζω τα σκουπίδια
Meat Science | Vol 98, Issue 2, Pages 81-320 (October 2014) | ScienceDirect.com by Elsevier
Ioannis Papakonstantinou - National Technical University of Athens - Piraeus, Attiki, Greece | LinkedIn
Ioannis AMBROSIADIS | Aristotle University of Thessaloniki, Thessaloníki | AUTH | Department of Food Science and Technology
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
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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
