A comparative study of microbial load, chemical and sensory characteristics of camel meats collected from supermarkets and butcher shops
Al-jasser, M. S.1* and Al-jasass, F. M.2
1College of Food and Agricultural Sciences, Department of Food and Nutrition Sciences, King Saud University, P. O. Box 2460, Riyadh 11451, Saudi Arabia.
2King Abdul-Aziz City for Science and Technology, General of Directorate of Research Grants P. O. Box 6068, Riyadh 11411, Saudi Arabia.
Email: [email protected]
