Effect of myrtle leaves integration in sheep diet and its addition as powder on leg meat' oxidative stability, physicochemical, microbiological and sensory properties during storage
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Published in Food science & nutrition (01.04.2023)
Published in Food science & nutrition (01.04.2023)
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Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues
Tibaoui, Souha, Smeti, Samir, Essid, Ines, Bertolín, Juan Ramón, Joy, Margalida, Atti, Naziha
Published in Molecules (Basel, Switzerland) (27.10.2020)
Published in Molecules (Basel, Switzerland) (27.10.2020)
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CHARACTERISATION, IDENTIFICATION AND TECHNOLOGICAL PROPERTIES OF PSYCHOTROPHIC LACTIC ACID BACTERIA ORIGINATING FROM TUNISIAN FRESH FISH
BOULARES, MOUNA, AOUADHI, CHEDIA, MANKAI, MELIKA, MOUSSA, OLFA BEN, ESSID, INES, HASSOUNA, MNASSER
Published in Journal of food safety (01.08.2012)
Published in Journal of food safety (01.08.2012)
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