1.
Al-Hajo NN. A Comparative Study Between Some of the Local Iraqi Method for Curing Chicken Meat and Typical Methods and Their Effect on Chemical Composition, Sensory Evaluation of Fresh and Storage Meat. Int. J. Poult. Sci. [Internet]. 2008 Nov. 15 [cited 2025 Sep. 22];7(12):1190–1193. Available from: https://ijpsjournal.org/index.php/ijps/article/view/1102