I. Bloukas

The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters.

K. Honikel, I. Bloukas, 1992, Meat science.

Salt-stressed fresh cut leek accelerates CO₂ and C₂H₄ production and enhances the development of quality characteristics of traditional Greek sausages during storage.

A. Siomos, D. Gerasopoulos, I. Bloukas, 2012, Meat science.

The influence of mincing and temperature of storage on the oxidation of pork back fat and its effect on water- and fat-binding in finely comminuted batters.

K. Honikel, I. Bloukas, 1992, Meat science.