Yehia, H.M.; Al-Masoud, A.H.; Elkhadragy, M.F.; Korany, S.M.; Nada, H.M.S.; Albaridi, N.A.; Alzahrani, A.A.; AL-Dagal, M.M.
Improving the Quality and Safety of Fresh Camel Meat Contaminated with Campylobacter jejuni Using Citrox, Chitosan, and Vacuum Packaging to Extend Shelf Life. Animals 2021, 11, 1152.
https://doi.org/10.3390/ani11041152
AMA Style
Yehia HM, Al-Masoud AH, Elkhadragy MF, Korany SM, Nada HMS, Albaridi NA, Alzahrani AA, AL-Dagal MM.
Improving the Quality and Safety of Fresh Camel Meat Contaminated with Campylobacter jejuni Using Citrox, Chitosan, and Vacuum Packaging to Extend Shelf Life. Animals. 2021; 11(4):1152.
https://doi.org/10.3390/ani11041152
Chicago/Turabian Style
Yehia, Hany M., Abdulrahman H. Al-Masoud, Manal F. Elkhadragy, Shereen M. Korany, Hend M. S. Nada, Najla A. Albaridi, Abdulhakeem A. Alzahrani, and Mosffer M. AL-Dagal.
2021. "Improving the Quality and Safety of Fresh Camel Meat Contaminated with Campylobacter jejuni Using Citrox, Chitosan, and Vacuum Packaging to Extend Shelf Life" Animals 11, no. 4: 1152.
https://doi.org/10.3390/ani11041152
APA Style
Yehia, H. M., Al-Masoud, A. H., Elkhadragy, M. F., Korany, S. M., Nada, H. M. S., Albaridi, N. A., Alzahrani, A. A., & AL-Dagal, M. M.
(2021). Improving the Quality and Safety of Fresh Camel Meat Contaminated with Campylobacter jejuni Using Citrox, Chitosan, and Vacuum Packaging to Extend Shelf Life. Animals, 11(4), 1152.
https://doi.org/10.3390/ani11041152