Effect of cooking temperatures on characteristics and microstructure of camel meat emulsion sausages-Reference-Cited by-同舟云学术

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Effect of cooking temperatures on characteristics and microstructure of camel meat emulsion sausages

Published:2015-10-27 Issue:9 Volume:96 Page:2990-2997
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Mohamed Hussein MH¹,Emara Mohamed MT¹,Nouman Taha M¹

Affiliation:

1. Department of Food Hygiene and Control, Faculty of Veterinary Medicine; Cairo University; Egypt

Funder

Faculty of Veterinary Medicine, Cairo University

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference46 articles.

1. Production and trade of camel products in some Middle East countries;Mirzaei;J Agric Econ Develop,2012

2. Fatty acid composition of the meat and fat of the one-humped camel (Camelus dromedaries);Rawdah;Meat Sci,1994

3. Nutrient composition of Najidi-camel meat;Dawood;Meat Sci,1995

4. Trace elements in camel tissues from a semi-arid region;Rashed;Environ,2002

5. Effects of electrical stimulation on histochemical muscle fiber staining, quality, and composition of camel and cattle Longissimus thoracis muscles;Kadim;J Food Sci,2009

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