Chemical and Safety Evaluation of Kebab, Including the Jordan Version

Author:

Haddad Moawiya A.,Yamani Mohammed I.,Abu-Romman Saeid M.,Obeidat Maher

Publisher

Springer International Publishing

Reference34 articles.

1. Al-Kutby S (2012) Applications of spice extracts and other hurdles to improve microbial safety and shelf-life of cooked, high fat meat products (doner kebab). Dissertation, University of Plymouth, Plymouth

2. Al-Qudah YH, Tawalbeh YH (2011) Influence of production area and type of milk on chemical composition of Jameed in Jordan. J Rad Res Appl Sci 4(B):1263–1270

3. Al-Rashedi NA, Hateem EU (2016) Detection of pork in canned meat using TaqMan Real-time PCR. AL-Muthanna J Pure Sci 3(2):1–6

4. Al-Saed AK, Al-Groum RM, Al-Dabbas MM (2012) Implementation of hazard analysis critical control point in jameed production. Food Sci Technol Int 18(3):229–239. https://doi.org/10.1177/1082013211427783

5. Alsharif NZ, Khanfar NM, Brennan LF, Chahine EB, Al-Ghananeem AM, Retallick J, Schaalan M, Sarhan N (2019) Cultural sensitivity and global pharmacy engagement in the arab world. Am J Pharm Educ 83, 4:Article 7228

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