Effect of goat meat freezing on the quality of dry fermented sausage
The aim of this study was to valorize northern Morocco goat meat by processing it into dry fermented sausages and to evaluate the impact of freezing goat meat on the quality of the produced sausages. To achieve this, two batches were created: the first consisted of 80% frozen goat meat with 20% fat...
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| Autori principali: | , , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
National Institute of Agronomic Research "INRA" Morocco
2025-06-01
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| Serie: | African and Mediterranean Agricultural Journal - Al Awamia |
| Accesso online: | https://revues.imist.ma/index.php/Afrimed/article/view/52338 |
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