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| 1 | Effect of salt and transglutaminase (TG) lev- el and processing conditions on quality characteristics of phosphate-free, cooked, restructured pork shoulder显示文摘 | DIMITRAKOPOULOU M A AMBROSIADIS J A ZETOU F K | 2005 | Meat Science2005，70，4： | 1 |
| 2 | The effect of information literacy on physical education students’ perception of a course management system显示文摘 | Nikolaos Vernadakis Panagiotis Antoniou Maria Giannousi Eleni Zetou Efthimis Kioumourtzoglou | 2011 | Learning Media and Technology2011，，4： | 1 |
| 3 | Effect of salt and transglutaminase (TG)level and processing conditions on quality characteristics of phosphate- free, cooked,restructured pork shoulder 显示文摘 | Dimitrakopoulou M A Ambrosiadis J A Zetou F k | 2005 | Meat Science2005，70，： | 1 |
| 4 | Effect of salt and transglutaminase (TG)level and processing conditions on quality characteristics of phosphate- free, cooked, restructured pork shoulder显示文摘 | Dimitrakopoulou M A Ambrosiadis J A Zetou F K | 2005 | Meat Science2005，70，： | 1 |
| 5 | Modeling in learning two volleyball skills 显示文摘 | Zetou E Tzetzis G Vernadakis N | 2002 | Perceptual and Motor Skills2002，94，： | 1 |
| 6 | Effect of salt and transglutaminase(TG) level and processing conditions on quality characteristics of phosphate-free,cooked,restructured pork shoulder显示文摘 | Dimitrakopoulou M A Ambrosiadis J A Zetou F K | | 0，，04： | 1 |
| 7 | Effect of salt and transglutaminase (TG) level and processing conditions on quality characteristics of phosphate-free, cooked, restructured pork shoulder显示文摘 | DIMITRAKOPOULOU M A AMBROSIADIS J A ZETOU F K | 2005 | Meat Science2005，70，4： | 1 |
| 8 | Contextual interference effects in learning volleyball skills显示文摘 | ZETOU E MICHALOPOULOU M GIAZITZI K | 2007 | Perceptual Motor Skills2007，，104： | 1 |
| 9 | The height of the women's winners FIVB Beach Volleyball in relation to specialization and court dimensions显示文摘 | George Giatsis Maria Tili Eleni Zetou | 2011 | VOLUME2011，，6： | 1 |
| 10 | Textural deterioration of chub mackerel ( Scomber japonicus coUias) and smooth hound (M~telus mustelus ) in frozen storage in relation to chemical parameter 显示文摘 | VARELTZIS K ZETOU F TSIARAS I | 1988 | Lebensmittel-Wissenchaft undtechnologie1988，，21： | 1 |
| 11 | Effect of salt and transglutaminase(TG) level and processing conditions on quality characteristics of phosphate-free, cooked, restructured pork shoulder显示文摘 | Dimitrakopoulou M A Ambrosiadis J A Zetou F K | 2005 | Meat Science2005，70，4： | 1 |
| 12 | Effect of salt and transglutaminase(TG)level and processing conditionson quality characteristics of phosphate-free,cooked,restructured porkshoulder显示文摘 | DIMITRKOPOULOU M A AMBROSIADIS J A ZETOU F K | 2005 | Meat Science2005，70，4： | 1 |
| 13 | Effect of salt and transglutaminase (TG) level and processing conditions on quality characteristics of phosphate-free, cooked, restructured pork shoulder显示文摘 | Dimitrakopoulou M A Ambrosiadis J A Zetou F K | 2005 | Meat Science2005，70，： | 1 |
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