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Structural changes in tenderized camel meat by using tumbling, marinading and different cooking temperatures: A scanning electron microscope study

2002

Hemeida, H.H. (Cairo Univ. (Egypt). Faculty of Agriculture)

AGROVOC Keywords
analyse organoleptique análisis organoléptico camel meat carne de camello cocción cooking cuisson microscopia microscopie microscopy organoleptic analysis temperatura temperature température viande de chameau
Bibliographic information
Volume 28 Issue 6 ISSN 1110-0338
Pagination
pp. 1225-1241
Language
English
Note
Summaries (Ar, En)
7 fig. 1 table; 35 ref.
Type
Summary
2004-08-15
AGRIS AP
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