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P Nikmaram
P Nikmaram
Biology
Proximate
Chemical composition
Longissimus
Food science
1
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27
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Effect of cooking methods on chemical composition, quality and cook loss of camel muscle ( Longissimus dorsi ) in comparison with veal
2011
African Journal of Biotechnology
P Nikmaram
Yarmand
Z Emamjomeh
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Citations (27)
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