Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering by Sanâa Cherroud, Aida Cachaldora, Sonia Fonseca, Amin Laglaoui, Javier Carballo & Inmaculada Franco

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ArticlePublication details: Amsterdam, Netherlands : Elsevier Ltd, 2014Description: 1 online resource (6pages)Content type:

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Item type	Current library	Call number	Status	Date due	Barcode
Articles	Halal Development Corporation Library Open Shelves	JART 002093 (Browse shelf(Opens below))	Available

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Previous	JART 002090 MENGANALISIS ISU HALAL TERHADAP SEKTOR PERKHIDMATAN HOTEL DI MALAYSIA	JART 002091 Mengglobalisasikan Sistem Piawaian Standard Halal Malaysia di Peringkat Dunia	JART 002092 Merging the Research on Halal Concept Using Humanoids for Patient with Brain-Impairment: Its Maqasid and Principles	JART 002093 Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering	JART 002094 Middle East food safety perspectives	JART 002095 Ḥalāl food and products in Malaysia: People's awareness and policy implications	JART 002096 MNCs and religious influences in global markets Drivers of consumer-based halal brand equity	Next

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