Assessment of Contamination of Raw Camel Milk by Listeria spp. and Staphylococcus spp.
Author:
Affiliation:
1. HASAQ Laboratory, High National Veterinary School, Issad Abbes Avenue, Oued Smar, El Harrach, Algiers 16270, Algeria
2. Faculty of Sciences, University of Ben Youcef Benkhedda, Algiers 16000, Algeria
Publisher
MDPI
Link
https://www.mdpi.com/2673-9976/22/1/9/pdf
Reference11 articles.
1. Camel production systems in Ethiopia: A review of literature with notes on MERS-CoV risk factors;Mirkena;Pastoralism,2018
2. Farah, Z. (1996). Camel Milk: Properties and Products, Swiss Centre for Development Cooperation in Technology and Management.
3. Camel Milk: An Important Natural Adjuvant;Singh;Agric. Res.,2017
4. Comparison and characterisation of fat and protein composition for camel milk from eight Jordanian locations;Ereifej;Food. Chem.,2011
5. (2022, May 30). Handling, Preservation and Utilization of Camel Milk and Camel Milk Products in Shinile and Jijiga Zones, Eastern Ethiopia. Available online: http://www.lrrd.org/lrrd19/6/seif19086.htm.
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