“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 ” (2022) Iraqi Journal of Market Research and Consumer Protection, 14(2), pp. 65–73. Available at: https://www.jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/304 (Accessed: 28 April 2024).