El Gueddid, a traditional Algerian dried salted meat: Physicochemical, microbiological characteristics and proteolysis intensity during its manufacturing process and ripening

Clicks: 356
ID: 89709
2019
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Reference Key
benlacheheb2019elfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Benlacheheb, R.
Journal food science and technology international
Year 2019
DOI
10.1177/1082013219825892
URL
Keywords Keywords not found

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