The influence of heating (40 – 100 °C) on the gross chemical composition of camel meat

Faculty of Agriculture

Assiut University

The influence of heating (40 – 100 °C) on the gross chemical composition of camel meat

Research Authors
Youssef, M.K.E. and El-Azhari, S.E.
Research Department
Department of Food Science and Technology
Research Journal
J. of Sci. & Technology
Research Member
Mohamed Kamal El-Sayed Yussef
Research Rank
2
Research Vol
10
Research Year
1967
Research Pages
201-213