Physico-chemical and microbiological characteristics of a dried salted meat product (Kaddid) in Morocco
Authors:
- 1 November 1995
- journal article
- Published by Springer Nature in European Food Research and Technology
- Vol. 201 (6) , 528-532
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- A Pragmatic Approach to the Development of New Intermediate Moisture Foods1985
- An investigation of the method of determining trimethylamine in fish muscle extracts by the formation of its picrate salt—Part IInternational Journal of Food Science and Technology, 1972