Effect of Argan oil, thyme, and rosemary on the drying process of Sardina Pilchardus fillets - Archive ouverte HAL 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
  • Function : Author
Colette Besombes
Laboratoire des Sciences de l'Ingénieur pour l'Environnement - UMR 7356

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Engineering Sciences [physics] Chemical and Process Engineering

Colette BESOMBES  : Connect in order to contact the contributor

https://hal-univ-rochelle.archives-ouvertes.fr/hal-03828643

Submitted on : Tuesday, October 25, 2022-1:23:37 PM

Last modification on : Friday, March 24, 2023-2:53:29 PM

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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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