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

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https://hal-univ-rochelle.archives-ouvertes.fr/hal-03828643
Contributor : Colette BESOMBES Connect in order to contact the contributor
Submitted on : Tuesday, October 25, 2022 - 1:23:37 PM
Last modification on : Wednesday, October 26, 2022 - 3:21:30 AM

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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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