S. N. Papadima

Effect of fat level and storage conditions on quality characteristics of traditional Greek sausages.

J. G. Bloukas, S. N. Papadima, 1999, Meat science.

Chemometric model for describing Greek traditional sausages.

S N Papadima, I Arvanitoyannis, J G Bloukas, 1999, Meat science.

EFFECT OF CARRAGEENAN ON PROCESSING AND QUALITY CHARACTERISTICS OF LOW‐FAT FRANKFURTERS

J. G. Bloukas, E. Paneras, S. N. Papadima, 1997 .