Πλοήγηση ανά Συγγραφέα "Papatheodorou, K."
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Behavior of Escherichia coli O157 : H7 during the manufacture and ripening of feta and telemes cheeses
Govaris, A.; Papageorgiou, D. K.; Papatheodorou, K. (2002)Pasteurized whole ewe's and cow's milk was used in the manufacture of Feta end Telemes cheeses, respectively, according to standard procedures. In both cases, the milk had been inoculated with Escherichia coli O157:H7 at ... -
Behaviour of Escherichia coli O157:H7 in sour milk, cows' milk yogurt and ewes' milk yogurt
Govaris, A.; Koidis, P.; Papatheodorou, K. (2002) -
The fate of Escherichia coli O157 : H7 in Myzithra, Anthotyros, and Manouri whey cheeses during storage at 2 and 12 degrees C
Govaris, A.; Koidis, P.; Papatheodorou, K. (2001)Myzithra, Anthotyros and Manouri whey cheeses were inoculated the day after production with Escherichia coli O157:H7 at concentrations of approx. 1.8 x 10(6) cfu g(-1) and stored at 2 and 12 degreesC for 30 and 20 days, ... -
GEOCLOUDS FOR ENVIRONMENTAL MANAGEMENT
Evangelidis, K.; Ntouros, K.; Papatheodorou, K.; Konstantinidis, A.; Perakis, K. (2014)Environmental monitoring and management are multidisciplinary tasks which require a continuous and close cooperation among involved stakeholders from various public entities, based in different locations. This fact poses ...