Evaluation and monitoring of the quality of sausages by different analytical techniques over the last five years - Université d'Artois Accéder directement au contenu
Article Dans Une Revue Critical Reviews in Food Science and Nutrition Année : 2022
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hal-04137965 , version 1 (22-06-2023)

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Moriken Sangaré, Romdhane Karoui. Evaluation and monitoring of the quality of sausages by different analytical techniques over the last five years. Critical Reviews in Food Science and Nutrition, 2022, pp.1-25. ⟨10.1080/10408398.2022.2053059⟩. ⟨hal-04137965⟩
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