Chemical composition and structural characteristics of Arabian camel (Camelus dromedarius) m. longissimus thoracis

Author:

Al-Owaimer A.N.,Suliman G.M.,Sami A.S.,Picard B.,Hocquette J.F.

Publisher

Elsevier BV

Subject

Food Science

Reference58 articles.

1. Phenotypic classification of Saudi Arabian camel (Camelus dromedarius) by their body measurements;Abdallah;Emirates Journal of Food and Agriculture,2012

2. Effect of ageing on meat quality of the one humped camel (Camelus dromedarius);Abdelhadi;Emirates Journal of Food and Agriculture,2013

3. Effect of season on contractile and metabolic properties of desert camel muscle (Camelus Dromedarius);Abdelhadi;Meat Science,2012

4. Breed effect on meat color and visible spectrum of Spanish suckling kids;Alcalde,2010

5. Microbial and sensory quality of fresh camel meat treated with organic acid salts and/or bifidobacteria;Al-Sheddy;Journal of Food Science,1999

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