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
ΑΜΡΟΣΙΑΔΗΣ ΙΩΑΝΝΗΣ (Σύντομο Βιογραφικό) - PDF ΔΩΡΕΑΝ Λήψη
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Meat Science | Vol 98, Issue 2, Pages 81-320 (October 2014) | ScienceDirect.com by Elsevier
αλεξίπτωτο Σπίτι κανω κακο batzios ioannis σωλήνας Ελαφρώς Αδειάζω τα σκουπίδια
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
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 AMBROSIADIS | Aristotle University of Thessaloniki, Thessaloníki | AUTH | Department of Food Science and Technology
International Journal of Food Science & Technology: Vol 49, No 1
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 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
Formaldehyde as an interference of the 2‐thiobarbituric acid test - Almandós - 1986 - Journal of the Science of Food and Agriculture - Wiley Online Library
Flame 2015 by ΕΚΠΑΙΔΕΥΤΗΡΙΑ ΜΑΝΤΟΥΛΙΔΗ - issuu
PDF) Determination of bacteriocin activity with bioassays carried out on solid and liquid substrates: assessing the factor "indicator microorganism | George Filioussis - Academia.edu
Ioannis AMBROSIADIS | Aristotle University of Thessaloniki, Thessaloníki | AUTH | Department of Food Science and Technology
PDF) Mould growth on traditional greek sausages and penicillin production by Penicillium isolates | George Filioussis - Academia.edu
Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers | PDF | Antioxidant | Spectrophotometry
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
Mould growth on traditional greek sausages and penicillin production by Penicillium isolates. | Semantic Scholar
Ioannis Livieratos - Studies & Research Coordinator - CIHEAM-MAICh | LinkedIn
