YAGOUB, Yagoub Magboul.
 Effect of Different Processing Treatments on the Chemical and Sensory Characteristics of Camel Meat Sausage.
<strong>المجلة الزراعية</strong>, [S.l.], v. 23, n. 1, p. 18-25, july 2026.
ISSN 1728-9556. متوفر في: &lt;<a href="http://37.60.236.48/index.php/gjas/article/view/2597" target="_new">http://37.60.236.48/index.php/gjas/article/view/2597</a>&gt;. تأريخ الوصول: 12 sep. 2026.