Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues
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Published in Molecules (Basel, Switzerland) (27.10.2020)
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Effect of commercial starter cultures on physicochemical, microbiological and textural characteristics of a traditional dry fermented sausage reformulated with camel meat and hump fat
Mejri, Lobna, Ziadi, Amira, El Adab, Sabrine, Boulares, Mouna, Essid, Ines, Hassouna, Mnasser
Published in Journal of food measurement & characterization (01.06.2017)
Published in Journal of food measurement & characterization (01.06.2017)
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