IMPACT OF CINNAMON OIL ENRICHMENT ON MICROBIAL SPOILAGE OF FRESH PRODUCE

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TZORTZAKIS N.G.

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Journal Paper

Paper Information

Journal: INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET) Year:2009 | Volume:10 | Issue:- Page(s): 97-102

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Information Journal Paper

Title

IMPACT OF CINNAMON OIL ENRICHMENT ON MICROBIAL SPOILAGE OF FRESH PRODUCE

Author(s)

TZORTZAKIS N.G. | Issue Writer Certificate

Keywords

Not Registered.

Abstract

Cites

EFFECT OF LOCAL APPLICATION AND INJECTION OF CINNAMOMUM ZEYLANICUM ON BURN WOUND IMPROVEMENT IN DIABETIC AND NON-DIABETIC MALE RATS

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APA: Copy

TZORTZAKIS, N.G.. (2009). IMPACT OF CINNAMON OIL ENRICHMENT ON MICROBIAL SPOILAGE OF FRESH PRODUCE. INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET), 10(-), 97-102. SID. https://sid.ir/paper/684184/en

Vancouver: Copy

TZORTZAKIS N.G.. IMPACT OF CINNAMON OIL ENRICHMENT ON MICROBIAL SPOILAGE OF FRESH PRODUCE. INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET)[Internet]. 2009;10(-):97-102. Available from: https://sid.ir/paper/684184/en

IEEE: Copy

N.G. TZORTZAKIS, “IMPACT OF CINNAMON OIL ENRICHMENT ON MICROBIAL SPOILAGE OF FRESH PRODUCE,” INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET), vol. 10, no. -, pp. 97–102, 2009, [Online]. Available: https://sid.ir/paper/684184/en

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