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Mineral and proximate composition of the meat of the one-humped camel (Camelus dromedarius)

  • Published:1991-01 Issue:2 Volume:42 Page:139-143
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

El-Faer M.Zamil,Rawdah Tarik N.,Attar Khudre M.,Dawson Martin V.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference11 articles.

1. The chemical composition and nutritional value of the camel (Camelus dromedarius) and goat (Capra bircus);Abdulrahim;World Rev. Anim. Prod.,1987

2. Physical and chemical characteristics of camel milkfat and its fractions;Abu-Lehia;Food Chem.,1989

3. Official Methods of Analysis;AOAC,1984

4. Values of certain minerals and trace elements in some tissues of the camel (Camelus dromedarius);Awad;Egypt J. Vet. Sci.,1979

5. Chemical composition and quality of camel meat;Babiker;Meat Sci.,1990

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