Ioannis AMBROSIADIS | Aristotle University of Thessaloniki, Thessaloníki | AUTH | Department of Food Science and Technology
ΑΜΡΟΣΙΑΔΗΣ ΙΩΑΝΝΗΣ (Σύντομο Βιογραφικό) - PDF ΔΩΡΕΑΝ Λήψη
Χορωδία Παίρνω ένα ρίσκο Ομαλά batzios ioannis Πρόωρος Να συγχέεται σαββατοκύριακο
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
αλεξίπτωτο Σπίτι κανω κακο batzios ioannis σωλήνας Ελαφρώς Αδειάζω τα σκουπίδια
Ioannis Livieratos - Studies & Research Coordinator - CIHEAM-MAICh | LinkedIn
Food Chemistry | Vol 135, Issue 4, Pages 2119-3048 (15 December 2012) | ScienceDirect.com by Elsevier
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 Tsakmakidis - Associate Professor - Aristotle University of Thessaloniki | LinkedIn
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
Ioannis AMBROSIADIS | Aristotle University of Thessaloniki, Thessaloníki | AUTH | Department of Food Science and Technology
Determination of bacteriocin activity with bioassays carried out on solid and liquid substrates: assessing the factor "indicator microorganism" | Microbial Cell Factories | Full Text
Ioannis Papakonstantinou - National Technical University of Athens - Piraeus, Attiki, Greece | LinkedIn
Flame 2015 by ΕΚΠΑΙΔΕΥΤΗΡΙΑ ΜΑΝΤΟΥΛΙΔΗ - issuu
Formaldehyde as an interference of the 2‐thiobarbituric acid test - Almandós - 1986 - Journal of the Science of Food and Agriculture - Wiley Online Library
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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 Tsakmakidis - Associate Professor - Aristotle University of Thessaloniki | LinkedIn
Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers | PDF | Antioxidant | Spectrophotometry
PDF) Mould growth on traditional greek sausages and penicillin production by Penicillium isolates | George Filioussis - Academia.edu
