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

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

Nutritive Value of the Dromedary Camel Meat

NUTRITIONAL QUALITY, PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF CAMEL MILK IN NORTH SINAI GOVERNORATE

THE POTENTIAL CONTRIBUTION OF CAMEL MEAT PRODUCTION TO ACHIEVE FOOD SECURITY FROM ANIMAL PROTEIN IN EGYPT

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

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

Production of Flavoured Fermented Camel Milk

PRODUCTIVE PERFORMANCE OF FATTENING SUDANESE CAMEL CALVES UNDER DIFFERENT FEEDING REGIMES

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