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Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering
Cherroud, Sanâa, Cachaldora, Aida, Fonseca, Sonia, Laglaoui, Amin, Carballo, Javier, Franco, InmaculadaVolume:
98
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2014.05.018
Date:
October, 2014
File:
PDF, 348 KB
english, 2014