Alexandraki, M.; Valiakos, G.; Manouras, A.; Malissiova, E.
Chemical, Microbiological, and Sensory Analysis Benefits Leading to Shelf-Life Extension of Minced Beef Meat Using Essential Oil of Oregano Contained in Xanthan Gum and Guar Gum Edible Coating. Processes 2022, 10, 2253.
https://doi.org/10.3390/pr10112253
AMA Style
Alexandraki M, Valiakos G, Manouras A, Malissiova E.
Chemical, Microbiological, and Sensory Analysis Benefits Leading to Shelf-Life Extension of Minced Beef Meat Using Essential Oil of Oregano Contained in Xanthan Gum and Guar Gum Edible Coating. Processes. 2022; 10(11):2253.
https://doi.org/10.3390/pr10112253
Chicago/Turabian Style
Alexandraki, Maria, George Valiakos, Athanasios Manouras, and Eleni Malissiova.
2022. "Chemical, Microbiological, and Sensory Analysis Benefits Leading to Shelf-Life Extension of Minced Beef Meat Using Essential Oil of Oregano Contained in Xanthan Gum and Guar Gum Edible Coating" Processes 10, no. 11: 2253.
https://doi.org/10.3390/pr10112253
APA Style
Alexandraki, M., Valiakos, G., Manouras, A., & Malissiova, E.
(2022). Chemical, Microbiological, and Sensory Analysis Benefits Leading to Shelf-Life Extension of Minced Beef Meat Using Essential Oil of Oregano Contained in Xanthan Gum and Guar Gum Edible Coating. Processes, 10(11), 2253.
https://doi.org/10.3390/pr10112253