“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 ”, IJMRCP, vol. 14, no. 2, pp. 65–73, Dec. 2022, Accessed: Apr. 28, 2024. [Online]. Available: https://www.jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/304