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

MAJOR CHEMICAL CONSTITUENTS OF-BEEF, BUFFALO AND CAMEL'S MEAT

QUALITY EVALUATION OF FRESH AND REFRIGERATED BEEF BURGER SOLD IN ASSIUT CITY

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

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

Chemical studies on shelf life time of chilled chicken meat

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

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

PHYSICOCHEMICAL, QUALITY CHARACTERISTICS AND MICROBIOLOGICAL EVALUATION OF FROZEN AND CHILLED BEEF BURGER

Muscular and Edible Organ Meat Chemical Composition, Macro and Micro-Elements Distribution and Subcutaneous Fat Properties of Camel and Beef Cattle Calves.