Open AccessPHYSICOCHEMICAL CHARACTERISTICS, FATTY ACID COMPOSITION, AND FUNCTIONAL PROPERTIES OF THE TRADITIONAL SALTED DRIED MEAT OF CAMELUS DROMEDARIUS FROM ALGERIAN EASTERN SAHARA: "EL KADID"
Author(s) -
Amina Bouchefra,
Tayeb Idoui,
Chiara Montanari
Publication year - 2019
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/crpjfst/2019.11.3.4
Subject(s) - food science , composition (language) , chemistry , art , literature