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 [Internet]. 2022 Dec. 31 [cited 2024 Apr. 29];14(2):65-73. Available from: https://www.jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/304