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    Improved Functionality, Quality, and Shelf Life of <i>Merguez</i>-Type Camel Sausage Fortified with Spirulina as a Natural Ingredient by Djamel Djenane, Boumediène Méghit Khaled, Yamina Ben Miri, Mohammed Said Metahri, Luis Montañés, Mohammed Aider, Agustín Ariño

    Published 2024-12-01
    “…The objective of the present work was to examine the effect of incorporating spirulina powder (SP) in <i>merguez</i>-type sausages made exclusively with camel meat, as well as to evaluate its physicochemical, microbiological, and sensory quality attributes and its prebiotic potential. …”
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    CONSERVATION STATUS AND RESEARCH ON PROPAGATION OF CAMELLIA PIQUETIANA IN LAM DONG PROVINCE, VIETNAM by Hong En Le, Quang Cuong Truong, Van Cam Ngo, Pham Doan Nguyen, Van Phuc Nguyen, Van Duong Do, Thi Thuy Hoa Le, Si Hung Ho, Ba Trung Nguyen, Giang Phi Ngo, Thi Phuong Ho

    Published 2024-03-01
    “…Camellia piquetiana, one of the endemic species of Vietnam, is classified as Critically Endangered (CR) by the IUCN. A reassessment of its conservation status and research into propagation methods are essential for its conservation. …”
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