EFFECT OF USING DIFFERENT LEVELS OF CAMEL FAT (HUMP FAT) ON PHYSIOCHEMICAL COMPOSITION OF SAUSAGE FROM BEEF CAMEL AND CHICKEN : EFFECT OF USING DIFFERENT LEVELS OF CAMEL FAT (HUMP FAT) ON PHYSIOCHEMICAL COMPOSITION OF SAUSAGE FROM BEEF CAMEL AND CHICKEN . Iraqi Journal of Market Research and Consumer Protection, [S. l.], v. 14, n. 2, p. 65–73, 2022. Disponível em: https://jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/304.. Acesso em: 24 dec. 2024.