Chabbouh, Meriem <br/><br/>
Does the spicing step affect the quality and drying behaviour of traditional kaddid, a Tunisian cured meat?  [electronic resource] 

 -  Journal of the science of food and agriculture  Nov 2013 
 - 3634-41 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.6319  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cattle<br/>Chemical Phenomena<br/>Desiccation--methods<br/>Food Handling--methods<br/>Food Preservation--methods<br/>Food Quality<br/>Hydrogen-Ion Concentration<br/>Meat Products--analysis<br/>Salts<br/>Sodium Chloride<br/>Spices<br/>Taste<br/>Tunisia<br/>Water--analysis