Snoussi, Ahmed, Ecole Supérieure des Industries Alimentaires de Tunis, 58 Avenue, Alain Savary, 1003 Tunisie, Tunisia
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Vol 3, No 5 (2014) - Food Chemistry
Effect of thyme and myrtle leaves essential oils on the quality characteristics of cured sausage during storage
Abstract PDF
ISSN: 2028-3997