|
|||||
|
|
Microbiological,Biochemical and Textural Characteristics of a Tunisian Dry Fermented Poultry Meat Sausage Inoculated With Selected Starter Cultures |
|
| Authors: | Sabrine El Adab Ines Essid Mnasser Hassouna |
| Affiliation: | 1. Research Unity “Food and Science Technologies–UR 04 AGR02”, High Food Industries School of Tunisia, Tunis El Khadra, Tunisia;2. Department of Animal Resources, Fisheries and Food Technology, National Agronomic Institute of Tunisia, Tunis‐Mahrajène, Tunisia |
| Abstract: | |
| Keywords: | |