kaddid dried meat
Selected indexed studies
- Effects of Drying Methods on Chemical Composition, Lipid Oxidation, and Fatty Acid Profile of a Traditional Dried Meat Kaddid. (Foods, 2023) [PMID:37893730]
- The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical Traits. (Foods, 2024) [PMID:39335901]
- Does the spicing step affect the quality and drying behaviour of traditional kaddid, a Tunisian cured meat? (J Sci Food Agric, 2013) [PMID:23893302]
_Worker-drafted node — pending editorial review._
Connections
No connections recorded yet.
Sources
- Effects of Drying Methods on Chemical Composition, Lipid Oxidation, and Fatty Acid Profile of a Traditional Dried Meat Kaddid. (2023) pubmed
- The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical Traits. (2024) pubmed
- Does the spicing step affect the quality and drying behaviour of traditional kaddid, a Tunisian cured meat? (2013) pubmed
- Effect of slaughter age and breed on meat and kaddid quality - a comparative study of Noire de Thibar and Barbarine sheep breeds. (2026) pubmed
- Physico-chemical and microbiological characteristics of a dried salted meat product (Kaddid) in Morocco. (1995) pubmed
- Bacterial metataxonomic analysis of the Algerian traditional dried-salted meat 'El Kaddid' and characterization of its lactic acid bacteria. (2026) pubmed