The effect of treatment by lactic acid bacteria on the microbial and morphological characteristics of chicken meat incubated in different temperatures
Maǧallaẗ al-Anbār li-l-ʿulūm al-zirāʿiyyaẗ/Maǧallaẗ al-anbār li-l-ʻulūm al-zirāʻiyyaẗ