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

CARCASS CHARACTERISTICS AND MEAT QUALITY OF BARKI LAMBS FED RATIONS CONTAINING DRIED SUGAR BEET PULP WITH OR WITHOUT FIBROLYTIC ENZYMES

QUALITY CHARACTERISTICS OF MEATBALLS FORMULATED WITH DIFFERENT LEVELS OF CAMEL MEAT

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

THE PRODUCTION AND EVALUATION OF HEALTHY PRODUCTS FROM CAMEL MEAT

Influence of thawing and cooking methods on quality of libyan camel meat

CHANGES IN CAMEL AND CATTLE MEAT DURING CHILLING PRESERVATION

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

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

EVALUATION OF SHEA BUTTER SUPPLEMENTATION IN FINISHING LAMBS’ DIETS