Microbial and sensory quality of fresh camel meat treated with organic acid salts and/or bifidobacteria

Journal of Food Science

Volumn 64, Issue 2, 1999, Pages 336-339

  Al Sheddy, I ^a   Al Dagal, M ^a   Bazaraa, W A ^a  

^a KING SAUD UNIVERSITY   (Saudi Arabia)

Author keywords

Bifidobacteria; Camel meat; Organic acid salts

Indexed keywords

BIFIDOBACTERIUM BREVE;

EID: 0032944585     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15895.x     Document Type: Article

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