Study of Physicochemical and Microbiological Quality of Fresh Camel Meat from Southern Algeria Stored at Different Temperatures Compared to Dried and Salted Camel Meat (Kadid)
Crossref DOI link: https://doi.org/10.33794/qjas.2024.150956.1179
Published Online: 2024-12-01
Published Print: 2024-12-01
Update policy: https://doi.org/10.33794/crossmark_policy
Benyagoub, Elhassan
Alkhudhairy, Miaad K
Bessadet, Chahira
