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About this Agricultural and Biological Sciences article
Relationships Between Textural Modifications, Lipid and Protein Oxidation and Sensory Attributes of Refrigerated Turkey Meat Sausage Treated with Bacteriocin BacTN635 by Smaoui, Slim; Ennouri, Karim; Chakchouk-Mtibaa, Ahlem; Karray-Rebai, Ines; Hmidi, Maher; Bouchaala, Kameleddine; Mellouli, Lotfi is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Smaoui, Slim; Ennouri, Karim; Chakchouk-Mtibaa, Ahlem; Karray-Rebai, Ines; Hmidi, Maher; Bouchaala, Kameleddine; Mellouli, Lotfi
- Publisher
- Springer-Verlag; Springer New York LLC; Springer Science and Business Media LLC; Society for Mining, Metallurgy and Exploration Inc. (ISSN 1935-5130)
- Published
- 2017
- Field
- Agricultural and Biological Sciences (Life Sciences)