المؤلفون: Hany M. Yehia, Abdulrahman H. Al-Masoud, Manal F. Elkhadragy, Shereen M. Korany, Hend M. S. Nada, Najla A. Albaridi, Abdulhakeem A. Alzahrani, Mosffer M. AL-Dagal

المصدر: Animals, Vol 11, Iss 4, p 1152 (2021)

مصطلحات موضوعية: camel meat, C. jejuni, citrox, chitosan, total volatile base nitrogen (TVB-N), sensory evaluation, Veterinary medicine, SF600-1100, Zoology, QL1-991

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2076-2615/11/4/1152; https://doaj.org/toc/2076-2615

URL الوصول: https://doaj.org/article/73c0d7906a004ee68a0bb7339387c578