Physical and sensory characteristics of Najdi-camel meat-Reference-Cited by-同舟云学术

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Physical and sensory characteristics of Najdi-camel meat

Published:1995-01 Issue:1 Volume:39 Page:59-69
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Dawood Abdelbary A.

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Identification of the preference patterns of different breeds of sheep for consumption in Saudi Arabia

2. Influence of Ante- and Postmortem Treatments Upon Muscle Composition and Meat Quality

3. EFFECTS OF AMOUNT, DISTRIBUTION AND TEXTURE OF MARBLING ON COOKING PROPERTIES OF BEEF LONGISSIMUS

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