Résultats pour : "Qualité de la viande"
Nombre de documents : 4.
2019
Relationship between 25-Hydroxyvitamin D content and quality characteristics and lipid oxidation in raw and cooked camel meat during cold storage.
Tabite Rabab, Lemrhamed Abdelilah, El Khasmi Mohammed, El Abbadi Najia, Belhouari Abderrahmane, Faye Bernard.
2019.
Journal of Agriculture and Life Sciences, 6 (2) : 9-17.
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Relationship between circulating levels of cortisol at slaughter and changes of some parameters of the camel meat during ageing.
Tabite Rabab, Lemrhamed Abdelilah, El Abbadi Najia, Belhouari Abderrahmane, Faye Bernard, El Khasmi Mohammed.
2019.
Emirates Journal of Food and Agriculture, 31 (11) : 874-883.
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2018
A biological analysis of endocrine-disturbing chemicals in camel meat sector in Kazakhstan.
Shoman Aruzhan, Serikbayeva Assiya, Mamayeva Laura, Faye Bernard, Tultabayeva Tamara.
2018.
EurAsian Journal of BioSciences, 12 (2) : 473-479.
Prévisualisation |
1991
Manuel des agents d'inspection des aliments d'origine animale.
Leclercq P..
1991.
Paris : La documentation française, 185 p. (Manuels et précis d'élevage, 8) ISBN 2-11-002548-4
