Stephen W. KISEMBE; Patrick S. MULIRO; Joseph W. MATOFARI; Bockline O. BEBE. Processing and Quality Aspects of Value Added Indigenous Processed Camel Meat Product (Nyirinyiri). Research Perspectives of Microbiology and Biotechnology Vol. 8, [S. l.], p. 139–146, 2024. DOI: 10.9734/bpi/rpmab/v8/2658. Disponível em: https://stm.bookpi.org/RPMAB-V8/article/view/16460. Acesso em: 4 jun. 2026.