El Gueddid, a traditional Algerian dried salted meat: Physicochemical, microbiological characteristics and proteolysis intensity during its manufacturing process and ripening
Clicks: 286
ID: 89709
2019
| Reference Key |
benlacheheb2019elfood
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|---|---|
| Authors | Benlacheheb, R. |
| Journal | food science and technology international |
| Year | 2019 |
| DOI | 10.1177/1082013219825892 |
| URL | |
| Keywords | Keywords not found |
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