Tibaoui S; Essid I; Smeti S; Bertolin JR; Joy M; Atti N

Tibaoui S; Essid I; Smeti S; Bertolin JR; Joy M; Atti N (2020). Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle (Myrtus communis) leaves’ intake. International Journal Of Food Science And Technology, 55(3), 1151-1161. DOI: 10.1111/ijfs.14549

Tipo de publicación:
Publicaciones en revistas

Referencia:
Tibaoui S; Essid I; Smeti S; Bertolin JR; Joy M; Atti N (2020). Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle (Myrtus communis) leaves’ intake. International Journal Of Food Science And Technology, 55(3), 1151-1161. DOI: 10.1111/ijfs.14549

DOI / ISBN:
http://doi.org/10.1111/ijfs.14549

Departamento:
Departamento de Ciencia Animal

Año de publicación:
2020