PROLONGATION OF PROTHROMBIN TIME WITH IVERMECTIN von Homeida, MamounM.A., Bagi, IsamA, Ghalib, HashimW, El Sheikh, Hadi, Ismail, Abdulla, Yousif, MahgoubA, Sulieman, Suad, Ali, HassanM, Bennett, J.L., Williams, J.

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The comparison of carcass characteristics and chemical composition of dromedary and crossbred (C. dromedarius and C. bactrianus) camel meat during two growth periods von Ebadi, Z.

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Vacuum packaging as an effective strategy to retard off-odour development, microbial spoilage, protein degradation and retain sensory quality of camel meat von Maqsood, Sajid, Al Haddad, Nassra Ahmed, Mudgil, Priti

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Chemical Composition and Quality Characteristics of Meat in Three One-Humped Camel ( Camelus dromedarius ) Breeds as Affected by Muscle Type and Post-Mortem Storage Period von Suliman, Gamaleldin M, Alowaimer, Abdullah N, Hussein, Elsayed O S, Ali, Hatem S, Abdelnour, Sameh A, El-Hack, Mohamed E Abd, Swelum, Ayman A

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Micetoma (pie de Madura): eumicetoma y actinomicetoma von Sola-Ortigosa, Joaquin, Muñoz-Santos, Carlos, Guilabert-Vidal, Antonio

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Caracteristicas de canal, calidad de carne y composicion quimica de carne de llama: una revision von Mamani-Linares, Lindon W, Cayo, Faustina, Gallo, Carmen

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