Kalalou, I., Faid, M. and Ahami, A. T. (2004) “Extending shelf life of fresh minced camel meat at ambient temperature by Lactobacillus dlbrueckii subsp. delbrueckii”, Electronic Journal of Biotechnology. Valparaíso, Chile, 7(3), pp. 0–0. Available at: https://www.ejbiotechnology.info/index.php/ejbiotechnology/article/view/v7n3-6 (Accessed: 22 November 2024).