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40篇 您的检索式：作者名="BLOUKAS J"

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	题名	作者	年代	出处	被引量
1	Effect of protective cultures and Packaging film permeability on shelf-life of sliced vacuum-packed cooked ham显示文摘	KOTZEKIDOU P BLOUKAS J G	1995	Meat Science1995，42，：	1
2	Production of low-fat frankfurters with vegetable oils following the dietary guidelines for fatty acids显示文摘	Paneras E D Bloukas J G Filis D G	1998	Muscle Food1998，，9：	1
3	Microbial and sensory changes in vacuum-packed frankfurter-type sausage by Lacto- bacillus alimentarius and fate of inoculated Salmonella enteritidis显示文摘	KOTZEKIDOU P BLOUKAS J G	1998	Food Microbiology1998，15，1：	1
4	Effect of tomato paste andnitrite level on processing and quality characteristics of frankfurters显示文摘	DEDA M S BLOUKAS J G FISTA G A	2007	Meat Science2007，76，3：	1
5	Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replac- ing porkbackfat with olive oil显示文摘	PAPPA I C BLOUKAS J G ARVANITOYANNIS I S	2000	Meat Science2000，56，1：	1
6	Effect of protective cultures and packaging film permeability on shelf-life of sliced vacuum-packed cooked ham 显示文摘	Kotzekidou P Bloukas J G	1996	MeatSci1996，42，：	1
7	Effect of fat level and storage conditions on quality characteristics of traditional Greek sausages显示文摘	PAPADIMA S N BLOUKAS J G	1999	Meat Science1999，51，：	1
8	Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters 显示文摘	Deda M S Bloukas J G Fista G A	2007	Meat Science2007，76，3：	1
9	Inhibition of Listeria monocytogenesand Escherichia coli O157:H7in liquid broth medium and during processing of fermented sausage using autochthonous starter cultures显示文摘	PRAGALAKI T BLOUKAS J G KOTZEKIDOU P	2013	Meat Science2013，95，3：	1
10	Effect of protective cultures andpackaging film permeability on shelf-life of sliced vacuum-packedcooked ham显示文摘	KOTZEKIDOU P BLOUKAS J G	1996	Meat Science1996，42，3：	1
11	Effect of natural colourants and nitrites on colour attributes of frankfurters显示文摘	Bloukas J G Arvanitoyannis I S Siopi A A	1999	Meat Science1999，52，：	1
12	Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters显示文摘	DEDA M S BLOUKAS J G FISTA G A	2007	Meat Science2007，76，3：	1
13	Effect of protective cultures and packaging film permeability on shelf-life of sliced vacuum-packed cooked ham显示文摘	KOTZEKIDOU P BLOUKAS J O	1995	Meat Science1995，42，：	1
14	Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters显示文摘	Deda M S Bloukas J G Fista G A	2007	Meat Science2007，76，3：	1
15	Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters显示文摘	Deda M S Bloukas J G Fiata G A		0，，03：	1
16	Sodium lactate and proteetive culture effects on quality characteristics and shelflife of low-fat frank furthers produced with olive oil 显示文摘	Bloukas J G Paneras E D	1997	Meat Science1997，45，：	1
17	Effect of tomato paste and nitrite level on processing and quality charac- teristics of frankfurters 显示文摘	Deda M S Bloukas J G Fista G A	2007	Meat Science2007，76，3：	1
18	Vegetable oils replace pork back-fat for low-fat frankfurters显示文摘	PANERAS E D BLOUKAS J G	1994	Journal of Food Science1994，59，4：	1
19	Microbial and sensory changes in vacuum - packed frankfuter - type sausage by Lactobacillus alimentarius and fate of inoculated Salmonella enteritidis显示文摘	KOTZEKIDOU P BLOUKAS J G	1998	Food Microbiology1998，15，1：	1
20	Effect of protective cultures andpackaging film permeability on shelf-life of sliced vacuum-packedcooked ham显示文摘	KOTZEKIDOU P BLOUKAS J G	1995	Meat Science1995，42，3：	1

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