Sanâa Cherroud <br/><br/>
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 
 - Amsterdam, Netherlands :  Elsevier Ltd,   2014 
 - 1 online resource (6pages) 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Lactobacillus<br/>Olive oil and paprika<br/>Staphylococcus