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M. Abdeldaiem
M. Abdeldaiem
Ginger Extract
Tenderness
Lactic acid
Food science
Bacillus cereus
1
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4
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Tenderization of camel meat by using fresh ginger (Zingiber officinale) extract
2014
Food Science and Quality Management
M. Abdeldaiem
H. Hoda
G. M. Ali
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Citations (4)
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