PHYSICOCHEMICAL CHARACTERISTICS, FATTY ACID COMPOSITION, AND FUNCTIONAL PROPERTIES OF THE TRADITIONAL SALTED DRIED MEAT OF CAMELUS DROMEDARIUS FROM ALGERIAN EASTERN SAHARA: "EL KADID"

Preliminary study on the antagonistic effect of lactic acid bacteria isolated from dried and salted camel meat (Kadid) – A traditional processed meat product from Southwestern Algeria – against selected microbial contaminants

Camel meat, as a food source, contributes significantly to achieving food security in the southern r

Characterization and technological properties of Staphylococcus xylosus strains isolated from a Tunisian traditional salted meat.

International audience The technological properties of strains of Staphylococcus xylo

Characterization of fatty acid and carotenoid production in an Acutodesmus microalga isolated from the Algerian Sahara

Comparison of Proximate, Amino Acid, Fatty Acid Composition and Sensory Evaluation of Meat from Domestic Guinea Fowl, Local and Exotic Chicken Breeds

Domestic guinea fowl (Numida meleagris) is a poultry bird raised in different parts of the world for

Effect of ageing on meat quality of the one humped camel (Camelus dromedarius)

International audience A total of seven she-camels (3-4 years old) were slaughtered f

Data from: Epidemiological assessment of ectoparasite prevalence in the dromedary camel (<em>Camelus dromedarius</em>) in the Sahara Desert

Dromedary camels, Camelus dromedarius Linnaeus (Artiodactyla, Camelidae), are vital to the liveliho