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Microbiological and Physicochemical Parameters of Beef and Lamb Meat Produced in Slaughterhouses in Northern Greece. Preliminary Results

Anestis Tsitsos, Vangelis Economou, Eirini Chouliara, Theodoros Kalitsis, Aggeliki Argyriadou, Georgios Arsenos, Ioannis Ambrosiadis. Microbiological and Physicochemical Parameters of Beef and Lamb Meat Produced in Slaughterhouses in Northern Greece. Preliminary Results. In George Vlontzos, Stavriani Koutsou, editors, Proceedings of the 9th International Conference on Information and Communication Technologies in Agriculture, Food and Environment (HAICTA 2020), Thessaloniki, Greece, September 24-27, 2020. Volume 2761 of CEUR Workshop Proceedings, pages 566-573, CEUR-WS.org, 2020. [doi]

Authors

Anestis Tsitsos

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Vangelis Economou

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Eirini Chouliara

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Theodoros Kalitsis

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Aggeliki Argyriadou

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Georgios Arsenos

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Ioannis Ambrosiadis

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