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New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese.
Foods. 2023 Jun 23;12(13):2467. doi: 10.3390/foods12132467.
Foods. 2023.
PMID: 37444205
Free PMC article.
Physicochemical and microbiological characteristics of El-Guedid from meat of different animal species.
Bader R, Becila S, Ruiz P, Djeghim F, Sanah I, Boudjellal A, Gatellier P, Portanguen S, Talon R, Leroy S.
Bader R, et al. Among authors: djeghim f.
Meat Sci. 2021 Jan;171:108277. doi: 10.1016/j.meatsci.2020.108277. Epub 2020 Aug 11.
Meat Sci. 2021.
PMID: 32805642
Free article.
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