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	1.	Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in southern Greece. [electronic resource] by Drosinos, Eleftherios H Paramithiotis, Spiros Kolovos, George Tsikouras, Ioannis Metaxopoulos, Ioannis Producer: 20070405 In: Food microbiology vol. 24 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Inhibitory effect of organic acid salts on spoilage flora in culture medium and cured cooked meat products under commercial manufacturing conditions. [electronic resource] by Drosinos, Eleftherios H Mataragas, Marios Kampani, Aikaterini Kritikos, Dimitrios Metaxopoulos, Ioannis Producer: 20121002 In: Meat science vol. 73 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Use of molecular tools to characterize Lactobacillus spp. isolated from Greek traditional fermented sausages. [electronic resource] by Rantsiou, Kalliopi Drosinos, Eleftherios H Gialitaki, Maria Metaxopoulos, Ioannis Comi, Giuseppe Cocolin, Luca Producer: 20070123 In: International journal of food microbiology vol. 112 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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