AGRIS - International System for Agricultural Science and Technology

Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds

2015

Maqsood, Sajid | Aisha AbushelaibiauthorDepartment of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, 15551, United Arab Emirates | Kusaimah ManheemauthorDepartment of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, 15551, United Arab Emirates | Aysha Al RashediauthorDepartment of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, 15551, United Arab Emirates | Isam Tawfik KadimauthorDepartment of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Oman


Bibliographic information
Other Subjects
Thiobarbituric acid-reactive substances; Storage time; Lipid oxidation; Phenolics; Peroxide value; Sensory quality; Microbial growth; Microbial count; Myosin heavy chains; Odors; Protein degradation
Language
English
Type
Text; Journal Article

2016-11-15
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