Use this URL to cite or link to this record in EThOS:
Title: Microbial associations of Greek meat with special emphasis on fermented sausages.
Author: Arkoudilos, John S.
ISNI:       0000 0001 3427 3742
Awarding Body: University of Bath
Current Institution: University of Bath
Date of Award: 1992
Availability of Full Text:
Access through EThOS:
No abstract available
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available
Keywords: Food technology & food microbiology Food