Preview

Theory and practice of meat processing

Advanced search
Fullscreen

For citations:


Hamad B., Hadef L., Amara S. Camel meat perception and the factors influencing its consumption willingness among Algerian consumers. Theory and practice of meat processing. 2024;9(4):296-303. (In Russ.) https://doi.org/10.21323/2414-438X-2024-9-4-296-303



Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2414-438X (Print)
ISSN 2414-441X (Online)