Article Versions Notes

Tsitsos A, Economou V, Chouliara E, Koutouzidou G, Arsenos G, Ambrosiadis I. Effect of Chitosan and Alginate-Based Edible Membranes with Oregano Essential Oil and Olive Oil in the Microbiological, Physicochemical and Organoleptic Characteristics of Mutton. Microorganisms. 2023; 11(2):507. https://doi.org/10.3390/microorganisms11020507

Tsitsos, Anestis, Vangelis Economou, Eirini Chouliara, Georgia Koutouzidou, Georgios Arsenos, and Ioannis Ambrosiadis. 2023. "Effect of Chitosan and Alginate-Based Edible Membranes with Oregano Essential Oil and Olive Oil in the Microbiological, Physicochemical and Organoleptic Characteristics of Mutton" Microorganisms 11, no. 2: 507. https://doi.org/10.3390/microorganisms11020507

Tsitsos, A., Economou, V., Chouliara, E., Koutouzidou, G., Arsenos, G., & Ambrosiadis, I. (2023). Effect of Chitosan and Alginate-Based Edible Membranes with Oregano Essential Oil and Olive Oil in the Microbiological, Physicochemical and Organoleptic Characteristics of Mutton. Microorganisms, 11(2), 507. https://doi.org/10.3390/microorganisms11020507