Exploring the impact of various cooking techniques on the physicochemical and quality characteristics of camel meat product
Mouza Bahwan, Waqas N Baba, Oladipupo Adiamo, Hassan Mohammed Hassan, Ume Roobab, Olalere Olusegun Abayomi, Sajid Maqsood
Anim Biosci. 2023;36(11):1747-1756. Published online 2023 Jun 26 DOI: https://doi.org/10.5713/ab.22.0238
|
Citations to this article as recorded by
The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives
Djamel Djenane, Mohammed Aider
F1000Research.2024; 11: 1085. CrossRef Advances and applications in water retention technology for meat and meat products: Status and future research directions
Lili Ji, Qing Nie, Yanan Zhou, Jiawen Ning, Shu Wang, Chunyan Zhou, Yi Luo, Rui Yang, Jiamin Zhang
International Journal of Food Science & Technology.2024; 59(5): 2823. CrossRef
|