QUALITY CHARACTERISTICS OF MEATBALLS FORMULATED WITH DIFFERENT LEVELS OF CAMEL MEAT

THE PRODUCTION AND EVALUATION OF HEALTHY PRODUCTS FROM CAMEL MEAT

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

Assessing the variability in camel and beef meat quality: Implications for consumer acceptance

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

Assessment of adulteration in fresh minced beef and cooked kofta by different methods

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

Prevalence, Antimicrobial Resistance and Risk Factors of Zoonotic Foodborne Pathogens Isolated from Camel Meat

RISK ASSESSMENT OF HEAT TREATED STREET VENDED EDIBLE OFFALS

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