CHEMICAL, MICROBIOLOGICAL AND SENSORY STUDIES ON KADEED IN LIBYAN ARAB JAMAHIRIYA
MAHMOUD FARAG HASSAN EL-FERGANY;
Abstract
Kadeed is a traditional sun dried meat product commonly consumed In Libya. It is usually prepared from lamb meat. The processing involves cutting the fresh meat into thin sheets, rubbing with salt (NaCl), spicing and sun drying. The spiced meat is then fr
Other data
| Title | CHEMICAL, MICROBIOLOGICAL AND SENSORY STUDIES ON KADEED IN LIBYAN ARAB JAMAHIRIYA | Other Titles | دراسات كيميائية وميكروبيولوجية وحسية على القديد المستخدم فى الجماهيرية الليبية | Authors | MAHMOUD FARAG HASSAN EL-FERGANY | Keywords | CHEMICAL, MICROBIOLOGICAL AND SENSORY STUDIES ON KADEED IN LIBYAN ARAB JAMAHIRIYA | Issue Date | 2000 | Description | Kadeed is a traditional sun dried meat product commonly consumed In Libya. It is usually prepared from lamb meat. The processing involves cutting the fresh meat into thin sheets, rubbing with salt (NaCl), spicing and sun drying. The spiced meat is then fr |
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