Proteolysis, Lipolysis and Sensory Characteristics of a Tunisian Dry Fermented Poultry Meat Sausage with Oregano and Thyme Essential Oils

Journal of Food Safety

Volumn 36, Issue 1, 2016, Pages 19-32

  El Adab, Sabrine ^a   Hassouna, Mnasser ^a  

^a Ecole Superieure des Industries Alimentaires   (Tunisia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84955603802     PISSN: 01496085     EISSN: 17454565     Source Type: Journal    
DOI: 10.1111/jfs.12209     Document Type: Article

References (60)

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