Researchers at University of Ioannina Target Sustainability Research (The Effect of Whey Protein Films with Ginger and Rosemary Essential Oils on Microbiological Quality and Physicochemical Properties of Minced Lamb Meat)
In: Ecology, Environment & Conservation, 2022-04-15, S. 693
Zeitungsartikel
Zugriff:
Titel: |
Researchers at University of Ioannina Target Sustainability Research (The Effect of Whey Protein Films with Ginger and Rosemary Essential Oils on Microbiological Quality and Physicochemical Properties of Minced Lamb Meat)
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Zeitschrift: | Ecology, Environment & Conservation, 2022-04-15, S. 693 |
Veröffentlichung: | 2022 |
Medientyp: | Zeitungsartikel |
ISSN: | 1945-6492 (print) |
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