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Fermented poultry sausages

Arnaud Elodie, Santchurn Sunita Jeewantee, Collignan Antoine. 2015. Fermented poultry sausages. In : Handbook of fermented meat and poultry. Toldrá Fidel (ed.). Chichester : Wiley-Blackwell, pp. 331-338. ISBN 978-1-118-52269-1

Book chapter
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Mots-clés Agrovoc : Aliment fermenté, Viande de poulet, Composition globale, Composition chimique, Technologie alimentaire, Séchage, Fermentation, Remplissage, Saucisse

Classification Agris : Q04 - Food composition
Q02 - Food processing and preservation

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

  • Arnaud Elodie, CIRAD-PERSYST-UMR Qualisud (REU) ORCID: 0000-0002-0896-7916
  • Santchurn Sunita Jeewantee, University of Mauritius (MUS)
  • Collignan Antoine, Montpellier SupAgro (FRA)

Autres liens de la publication

Source : Cirad-Agritrop (https://agritrop.cirad.fr/580743/)

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