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

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

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

THE PRODUCTION AND EVALUATION OF HEALTHY PRODUCTS FROM CAMEL MEAT

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

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

IMPROVING THE SENSORY QUALITY OF BEEF MEATBALLS USING NATURAL HERBS

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

Nutritive Value of the Dromedary Camel Meat

Risk assessment of rice kofta formed from camel meat