Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering

  1. Cherroud, S.
  2. Cachaldora, A.
  3. Fonseca, S.
  4. Laglaoui, A.
  5. Carballo, J.
  6. Franco, I.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2014

Alea: 98

Zenbakia: 2

Orrialdeak: 129-134

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2014.05.018 GOOGLE SCHOLAR
Datuen iturria: Scopus