Microbial and Sensory Quality of Fresh Camel Meat Treated with Organic Acid Salts and/or Bifidobacteria

✍ Scribed by I. Al-Sheddy; M. Al-Dagal; W. A. Bazaraa

• Book ID: 108821858
• Publisher: Institute of Food Technologists
• Year: 1999
• Tongue: English
• Weight: 89 KB
• Volume: 64
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1999.tb15895.x