Fatty acids profile in the Camel

THE PRODUCTION AND EVALUATION OF HEALTHY PRODUCTS FROM CAMEL MEAT

CARCASS TRAITS AND MEAT QUALITY OF ONE-HUMPED CAMELSFED[MFFERENTHALOPHYTKSFORAGES: 2-PHYSlCAL, CHEMICAL. AND SENSORY CHARACTERtSTICS 0F CAMEL MEAT.

SEASONAL VARIATION OF TRACE ELEMENT AND NUTRITIONAL STATUS OF CAMELS (CAMELUS DROMEDARIUS) RAISE AT FIVE REPRESENTATIVE REGIONS IN SAUDI ARABIA

EFFECT OF FAT LEVEL AND CORN FLOUR ON QUALITY OF CAMEL MEAT BURGER

QUALITY IMPROVEMENT OF CAMEL MEAT BURGER FORMULATED WITH FAT REPLACERS DURING FROZEN STORAGE

QUALITY CHARACTERISTICS OF MEATBALLS FORMULATED WITH DIFFERENT LEVELS OF CAMEL MEAT

CARCASS TRAITS AND MEAT QUALITY OF ONE- HUMPED CAMELS FED DIFFERENT HALOPHYTIC FORAGES: 1- WHOLESALE CUTS AND PHYSlCAL COMPONENTS OF CAMEL CARCASS.

Chemical Composition and Microbiological Quality of Camel Milk

Pathological and bacteriological investigation on traumatic injuries in the carcasses of slaughtered camels