Open AccessEL KADID A TRADITIONAL SALTED DRIED CAMEL MEAT FROM ALGERIA: CONTRIBUTION TO THE STUDY OF THE COMPOSITION IN BIOGENIC AMINE, ORGANIC ACID, AROMATIC PROFILE AND MICROBIAL BIODIVERSITY
Author(s) -
Amina Bouchefra,
Tayeb Idoui,
Chiara Montanari
Publication year - 2020
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/2020.12.4.9
Subject(s) - composition (language) , biogenic amine , chemistry , biodiversity , food science , environmental chemistry , biology , biochemistry , ecology , philosophy , linguistics , receptor , neurotransmitter