Smili, H.; Becila, S.; della Malva, A.; Redjeb, A.; Albenzio, M.; Sevi, A.; Santillo, A.; Babelhadj, B.; Adamou, A.; Boudjellal, A.;
et al. Postmortem Muscle Protein Changes as a Tool for Monitoring Sahraoui Dromedary Meat Quality Characteristics. Foods 2022, 11, 732.
https://doi.org/10.3390/foods11050732
AMA Style
Smili H, Becila S, della Malva A, Redjeb A, Albenzio M, Sevi A, Santillo A, Babelhadj B, Adamou A, Boudjellal A,
et al. Postmortem Muscle Protein Changes as a Tool for Monitoring Sahraoui Dromedary Meat Quality Characteristics. Foods. 2022; 11(5):732.
https://doi.org/10.3390/foods11050732
Chicago/Turabian Style
Smili, Hanane, Samira Becila, Antonella della Malva, Ayad Redjeb, Marzia Albenzio, Agostino Sevi, Antonella Santillo, Baaissa Babelhadj, Abdelkader Adamou, Abdelghani Boudjellal,
and et al. 2022. "Postmortem Muscle Protein Changes as a Tool for Monitoring Sahraoui Dromedary Meat Quality Characteristics" Foods 11, no. 5: 732.
https://doi.org/10.3390/foods11050732
APA Style
Smili, H., Becila, S., della Malva, A., Redjeb, A., Albenzio, M., Sevi, A., Santillo, A., Babelhadj, B., Adamou, A., Boudjellal, A., & Marino, R.
(2022). Postmortem Muscle Protein Changes as a Tool for Monitoring Sahraoui Dromedary Meat Quality Characteristics. Foods, 11(5), 732.
https://doi.org/10.3390/foods11050732
