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Etude de quelque paramètre physicochimique de la viande de dinde traité avec l’huile essentiel de laurier

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dc.contributor.author BENABDALLAH, Touati Meftah El Kheir
dc.date.accessioned 2019-10-27T09:36:19Z
dc.date.available 2019-10-27T09:36:19Z
dc.date.issued 2019
dc.identifier.uri http://e-biblio.univ-mosta.dz/handle/123456789/13399
dc.description.abstract Algeria uses less and less red meat in favor of white meat of all kinds (chicken and turkey). this consumption is very low compared to the neighboring country. This meat helps to even reduce the nutritional imbalance. Unfortunately, health crises have affected the relationship of consumers to their diet in a cyclical way. The results of our experimentation revealed the importance of the nutrients (macronutrients and micronutrients) present in the two products examined. The protein estimate revealed an average of16.03% in the escalope and 15.32% in the chicken pestle, 19.18%in the l escalope and 16.62%in the pestle of turky. Cooking enhances sensory aspects. The objective of this work is to highlight the strengths and weaknesses by comparative experimental study of the two types of white meat widely consumed in Algeria en_US
dc.language.iso fr en_US
dc.subject اللحوم البیضاء en_US
dc.subject الدیك الرومي الدجاج en_US
dc.subject المقارنة en_US
dc.subject الحسیة en_US
dc.title Etude de quelque paramètre physicochimique de la viande de dinde traité avec l’huile essentiel de laurier en_US
dc.type Other en_US


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