Search Results - Triqui, Reda

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  1. 1
    Sensory and flavor profiles as a means of assessing freshness of hake (Merluccius merluccius) during ice storage

    Sensory and flavor profiles as a means of assessing freshness of hake (Merluccius merluccius) during ice storage by Triqui, R

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  2. 2
    Prevalence and antibiotic resistance of Campylobacter coli isolated from broiler farms in the Marrakesh Safi region, Morocco

    Prevalence and antibiotic resistance of Campylobacter coli isolated from broiler farms in the Marrakesh Safi region, Morocco by Asmai, Raja, Karraouan, Bouchra, Es-Soucratti, Khadija, En-Nassiri, Houda, Bouchrif, Brahim, Karib, Hakim, Triqui, Réda

    Published in Veterinary World
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  3. 3
    Aflatoxin M1 in UHT and powder milk marketed in the northern area of Morocco

    Aflatoxin M1 in UHT and powder milk marketed in the northern area of Morocco by Alahlah, Naoual, El Maadoudi, Mohammed, Bouchriti, Nourredine, Triqui, Reda, Bougtaib, Hajar

    Published in Food control
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  4. 4
    Changes in Flavor Profiles with Ripening of Anchovy (Engraulis encrasicholus)

    Changes in Flavor Profiles with Ripening of Anchovy (Engraulis encrasicholus) by Triqui, Reda, Reineccius, G. A

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  5. 5
    Freshness Assessments of Moroccan Sardine (Sardina pilchardus):  Comparison of Overall Sensory Changes to Instrumentally Determined Volatiles

    Freshness Assessments of Moroccan Sardine (Sardina pilchardus):  Comparison of Overall Sensory Changes to Instrumentally Determined Volatiles by Triqui, Réda, Bouchriti, Nourredine

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  6. 6
    Flavor Development in the Ripening of Anchovy (Engraulis encrasicholus L.)

    Flavor Development in the Ripening of Anchovy (Engraulis encrasicholus L.) by Triqui, Reda, Reineccius, Gary A

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  7. 7
    Potent odorants in Smen, a traditional fermented butter product

    Potent odorants in Smen, a traditional fermented butter product by TRIQUI, Réda, GUTH, Helmut

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