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

QUALITY CHARACTERISTICS OF MEATBALLS FORMULATED WITH DIFFERENT LEVELS OF CAMEL MEAT

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

SENSORY AND ELECTRON MICROSCOPIC EVALUATION OF CAMELS MEAT COOKED IN CONVENTIONAL AND MICROWAVE OVENS

MICROBIOLOGICAL EVALUATION AND MYCOTOXIN RESIDUES IN SOME FROZEN CAMEL'S MEAT PRODUCTS

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

CHANGES IN CAMEL AND CATTLE MEAT DURING CHILLING PRESERVATION

EFFECT OF DIFFERENT THAWING METHODS ON SENSORY AND PHYSICO-CHEMICAL PROPERTIES OF IMPORTED FROZEN BEEF

EFFECT OF INJECTING CAMEL MEAT WITH SOY PROTEIN ISOLATE FOLLOWED BY COLD STORAGE ON MEAT QUALITY ATTRIBUTES

Impacts of papain and bromelain fortified marinades on chilled camel meat quality