1. In vitro investigation of health-promoting benefits of fermented camel sausage by novel probiotic Lactobacillusplantarum: A comparative study with beef sausages. (January 2019) Authors: Ayyash, Mutamed; Liu, Shao-Quan; Al Mheiri, Aysha; Aldhaheri, Mouza; Raeisi, Bakhita; Al-Nabulsi, Anas; Osaili, Tareq; Olaimat, Amin Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 99(2019) Page Start: 346 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗