Reformulation of Tunisian Sun-Dried Merguez with Camel Meat: Characterization of Physicochemical and Compositional Changes in Organic Acids, Fatty Acids, Volatile Compounds, and Minerals

突尼斯风干梅尔格兹骆驼肉的配方改良：有机酸、脂肪酸、挥发性化合物和矿物质的物理化学和成分变化表征