✦ LIBER ✦
Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering
✍ Scribed by Cherroud, Sanâa; Cachaldora, Aida; Fonseca, Sonia; Laglaoui, Amin; Carballo, Javier; Franco, Inmaculada
- Book ID
- 124128501
- Publisher
- Elsevier Science
- Year
- 2014
- Tongue
- English
- Weight
- 348 KB
- Volume
- 98
- Category
- Article
- ISSN
- 0309-1740
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