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Improving the Quality of Fermented Camel Sausage by Controlling Undesirable Microorganisms with Selected Lactic Acid Bacteria, pp: 447-451

I. KALALOU, M. FAID AND T.A. AHAMI

Volume 06, Issue 03 | Full Length Article

Abstract

Keywords:

Online : 1814-9596
Print : 1560-8530