معاينة Quality and rehydration properties of dry camel meat as affected by coating level of Gum Arabic (Acacia senegal) powder and drying period

العودة إلى تفاصيل العدد Quality and rehydration properties of dry camel meat as affected by coating level of Gum Arabic (Acacia senegal) powder and drying period تنزيل تنزيل بصيغة PDF