Для цитирования:

Rachchad Kh., Farh M., Khasmi M.E. Antioxidant effect of nigella oil on heated camel and rabbit meat. Теория и практика переработки мяса. 2025;10(2):120-127. https://doi.org/10.21323/2414-438X-2025-10-2-120-127

For citation:

Rachchad Kh., Farh M., Khasmi M.E. Antioxidant effect of nigella oil on heated camel and rabbit meat. Theory and practice of meat processing. 2025;10(2):120-127. https://doi.org/10.21323/2414-438X-2025-10-2-120-127