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Proximate, amino acid, fatty acid and mineral composition of raw and cooked camel (Camelus dromedarius) meat
I. T. Kadim, M. R. Al-Ani, R. S. Al-Maqbaly, M. H. Mansour, O. Mahgoub, E. H. Johnson
Research output: Contribution to journal › Article › peer-review
21
Citations
(SciVal)