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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

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

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