Physicochemical and microbiological characteristics of El-Guedid from meat of different animal species
Roumeila Bader, Samira Becila, Philippe Ruiz, Fairouz Djeghim, Ibtissem Sanah, Abdelghani Boudjellal, Philippe Gatellier, Stéphane Portanguen, Régine Talòn, Sabine Léroy
Topics & Concepts
Food scienceBiologyMeat and Animal Product QualityFood Industry and Aquatic BiologyAnimal Nutrition and Physiology