ABDULKREEM, Mahmoud. The Effect of Dry Salting Process on the Chemical Composition and Some Physical Properties of Goat Meat. Journal of Pure & Applied Sciences , [S. l.], v. 19, n. 2, p. 177–182, 2020. DOI: 10.51984/jopas.v19i2.998. Disponível em: https://www.sebhau.edu.ly/journal/jopas/article/view/998. Acesso em: 12 sep. 2026.