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

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

DESTRUCTION OF SOME FOOD-POISONING ORGANISMS IN MINCED MEAT AND CHICKEN BREAST COOKED IN CONVENTIONAL AND MICROWAVE OVEN

QUALITY CHARACTERISTICS OF MEATBALLS FORMULATED WITH DIFFERENT LEVELS OF CAMEL MEAT

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

Safety and quality of ready to cook meat products in Bab El Louk market, Cairo, Egypt

MYCOLOGICAL EVALUATION OF CAMEL CARCASSES AT KALYOBIA ABATTOIRS

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

ENTEROBACTERIACEAE AMONG SLAUGHTERED CAMELS WITH SPECIAL REFERENCE TO SALMONELLAE