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

Effect of flaxseeds addition on the nutritional value of sausage made of camel meat

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

Production of Fermented Camel Milk Beverage Flavoured with Some Plant Extracts

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

QUALITY CHARACTERISTICS OF MEATBALLS FORMULATED WITH DIFFERENT LEVELS OF CAMEL MEAT

THE PRODUCTION AND EVALUATION OF HEALTHY PRODUCTS FROM CAMEL MEAT

THE EFFECT OF ADDITION OF CHIA SEEDS ON STORAGE PERIOD OF PROCESSED MEAT AND ITS EFFECT ON THE FINAL PRODUCT QUALITY

Study Effect of Addition Date Seeds Powder on Quality Criteria and Antioxidant properties of Beef Meatballs

Effect of Some Plant Extract on Oxidative and Microbial Stability of Meat