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

QUALITY CHARACTERISTICS OF MEATBALLS FORMULATED WITH DIFFERENT LEVELS OF CAMEL MEAT

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

SENSORY AND ELECTRON MICROSCOPIC EVALUATION OF CAMELS MEAT COOKED IN CONVENTIONAL AND MICROWAVE OVENS

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

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

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

Effect of Fat Content on Quality and Storage Stability of Beef Shawarma

QUALITY ATTRIBUTES OF LOW – FAT BEEF BURGERS FORMULATED WITH CHICKPEA FLOUR

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