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Does the spicing step affect the quality and drying behavio..:
Chabbouh, Meriem
;
Sahli, Ali
;
Bellagha, Sihem
Journal of the Science of Food and Agriculture. 93 (2013) 14 - p. 3634-3641 , 2013
Link:
https://doi.org/10.1002/jsfa.6319
RT Journal T1 <Title>Does the spicing step affect the quality and drying behaviour of traditional kaddid, a Tunisian cured meat?</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_jsfa.6319&Exemplar=1&LAN=DE A1 Chabbouh, Meriem A1 Sahli, Ali A1 Bellagha, Sihem PB Wiley YR 2013 SN 0022-5142 SN 1097-0010 JF Journal of the Science of Food and Agriculture VO 93 IS 14 SP 3634 OP 3641 LK http://dx.doi.org/https://doi.org/10.1002/jsfa.6319 DO https://doi.org/10.1002/jsfa.6319 SF ELIB - SuUB Bremen
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