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Dive into the research topics of 'Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds'. Together they form a unique fingerprint.- Sort by
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Sajid Maqsood*, Aisha Abushelaibi, Kusaimah Manheem, Aysha Al Rashedi, Isam Tawfik Kadim
Research output: Contribution to journal › Article › peer-review