tip1
tip2
tip3
tip4
tip5
Tip 6 The gas bill
Tip 7 Injection molding part 1
Tip 8 Injection molding part 2
Tip 9 Injection molding part 3
Tip 10 Extrusion part 1
Nr. 1 - Machine Safety - November 2015
Nr.2 - Chemical Safety Labeling - December 2015
Nr.3 - Prevention of Musculoskeletal Injuries- January 2016
Nr. 4- Lock out tag out - February 2016
Nr.5-Ergonomics Safety at Warehouses-March 2016
Nr.6-Leaflet for first aid-April 2016
Nr. 7-Work Environment and Electricity
Nr.8 - Instructions for heat wave protection
Nr.9 - Secure lift use in Storage
Nr.10 - First Aid Farmacy
Nr.11- ELOT HD 384
Nr.12 - Fixed Juards Macchinery
Nr. 13-Work Safety
Nr.14- Storage Material Shelves
Nr. 1 - Packaging products with graffiti designs
Nr. 2 - Creative Packaging Designs of Woman Fragrance
Nr. 3 - Creative Packaging Design for cheese products from Metsovo
Nr. 4 - Greek wines gift pack
Nr. 5 - Inks & Coating
Nr. 6 - Brand design for Assotiation in Crete
Nr. 7 - Packaging for small beer brewery
Nr. 8 - Packaging design for spices
Nr. 9 - Packaging design for Noodles
Nr.11 - Fresh pistachio nuts-poster
Nr.12 - Olive oil quality
Nr.13 - Impact of Packaging Materials on Greek Wines-poster
Nr.15 - Vinyl Record
Nr. 16 - Milk Study Packaging vs Light Exposure
Nr. 17 - Smart Packaging TTI Application
Nr. 18 - SMEs Training on Smart Packaging
Nr.19 - Consumers Training on Smart Packaging
Nr. 20 - International Journal of Food Microbiology
Nr. 21 - Food Microbiology
Nr. 22 - Microbiological Changes
Nr. 23 - Frozen Foods
Nr. 24 - Design of Greek Goji Berry Products
Nr. 25 - Design of mineral oil packaging
Εδώδιμες μεμβράνες με αντιμικροβιακά
Εδώδιμες μεμβράνες με β-γλυκάνες
Εδώδιμες μεμβράνες με χιτοζάνη
ΜΑΡ και Βιο-Προστατευτικές Καλλιέργειες
freeze-chilling-trout
No 30 - Effect of processing history on the functional and structural characteristics of starch–fatty acid extrudates
No 31 - Effect of processing history on the physicochemical and structural characteristics of starch–fatty acid extrudates plasticized with glycerol
Nr. 32 - Effect of processing conditions on the physicochemical and structural characteristics of pregelatinised starch–fatty acid–glycerol extrudates
LCA ECO TOOL 13
LCA ECO TOOL 12
LCA ECO TOOL 11
LCA ECO TOOL 10
LCA ECO TOOL 9
LCA ECO TOOL 8
LCA ECO TOOL 7
LCA ECO TOOL 6
LCA ECO TOOL 5
LCA ECO TOOL 4
LCA ECO TOOL 3
LCA ECO TOOL 2
LCA ECO TOOL 1
Nr. 1 - A guide of understanding color communication
Nr. 2 - A guide of understanding color cmmunication-part 2
Nr. 3 - A guide of understanding color communication-part 3
How do we smell? How do we detect odors and taste food? What are the factors that affect normal odor sensitivity? Are you 'odor'blind? All these questions answered in an introductory article on odor and taste, by Eirini Christodoulaki, chemist in the Quality Control Department of the Flavor & Fragrance Industry, VIORYL S.A.
Odor & Taste
Sensory evaluation
