1.
Kalalou I, Faid M, Ahami AT. Extending shelf life of fresh minced camel meat at ambient temperature by Lactobacillus dlbrueckii subsp. delbrueckii. Electron. J. Biotechnol. [Internet]. 2004 Dec. 15 [cited 2024 Sep. 19];7(3):0-. Available from: https://preprints.pucv.cl/index.php/ejbiotechnology/article/view/v7n3-6