Effect of Argan oil, thyme, and rosemary on the drying process of Sardina Pilchardus fillets - La Rochelle Université Access content directly
Journal Articles Journal of Food Processing and Preservation Year : 2022

Effect of Argan oil, thyme, and rosemary on the drying process of Sardina Pilchardus fillets

Soukaina Zini
Hind Mouhanni
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hal-03828643 , version 1 (25-10-2022)

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Soukaina Zini, Hind Mouhanni, Colette Besombes. Effect of Argan oil, thyme, and rosemary on the drying process of Sardina Pilchardus fillets. Journal of Food Processing and Preservation, 2022, 46 (7), ⟨10.1111/jfpp.16628⟩. ⟨hal-03828643⟩
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