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Effect of the incorporation of polysaccharides from green alga Bryopsis plumosa on beef sausages quality
by
Marwa Ghariani
,
Hajer Ben Saad
,
Asma Hamzaoui
,
Marwa Ajela
,
Abderraouf Hilali
,
Ibtissem Ben Amara
Published in
Cellular and Molecular Biology
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Cellular And Molecular Biology
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Subjects
Animals
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Antioxidant Activity
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Antioxidants - Chemistry
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Antioxidants - Pharmacology
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Beef Sausages
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Biochemistry & Molecular Biology
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Bryopsis Plumosa
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Cattle
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Cell Biology
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Chlorophyta
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Life Sciences & Biomedicine
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Meat Products - Analysis
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Meat Products - Microbiology
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Microbiological Quality
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Oxidation-Reduction
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Polysaccharides
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Polysaccharides - Chemistry
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Polysaccharides - Pharmacology
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Science & Technology
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