Chemical composition and quality of camel meat-Reference-Cited by-同舟云学术

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Chemical composition and quality of camel meat

Published:1990-01 Issue:4 Volume:27 Page:283-287
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Babiker S.A.,Yousif O.Kh.

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. Studies on Camel Meat;Abdel Baki,1957

2. Official Methods of Analysis;AOAC,1975

3. Post-mortem electrical stimulation and high temperature ageing of hot-deboned beef

4. Camel research papers from Sudan;Babiker,1986

5. Betrachtungen �ber die geographische Verbreitung der Paussiden

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