El Gueddid, a traditional Algerian dried salted meat : Physicochemical, microbiological characteristics and proteolysis intensity during its manufacturing process and ripening

El Gueddid is a traditional salted and dried meat with high popularity in Algeria. It is used as an ingredient in various dishes. In this study, different samples of El Gueddid were analyzed at different processing times to follow up their microbiological and physicochemical properties. Changes in t...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 25(2019), 4 vom: 19. Juni, Seite 347-355
1. Verfasser:	Benlacheheb, Radhia (VerfasserIn)
Weitere Verfasser:	Becila, Samira, Sentandreu, Miguel A, Hafid, Kahina, Boudechicha, Hiba-Ryma, Boudjellal, Abdelghani
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2019
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Meat products dry-curing ethnical foods protein hydrolysis salting Meat Proteins Water 059QF0KO0R Sodium Chloride 451W47IQ8X