Does the spicing step affect the quality and drying behaviour of traditional kaddid, a Tunisian cured meat? [electronic resource]

By: Contributor(s): Producer: 20140411Description: 3634-41 p. digitalISSN:
  • 1097-0010
Subject(s): Online resources: In: Journal of the science of food and agriculture vol. 93
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Publication Type: Journal Article

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