Effect of cooking temperatures on characteristics and microstructure of camel meat emulsion sausages. [electronic resource]
Producer: 20170523Description: 2990-7 p. digitalISSN:- 1097-0010
- Animals
- Camelus
- Connective Tissue -- chemistry
- Cooking
- Egypt
- Emulsions
- Fermentation
- Food Preferences -- ethnology
- Food Quality
- Food Storage
- Hot Temperature -- adverse effects
- Humans
- Meat -- analysis
- Meat Products -- analysis
- Mechanical Phenomena
- Micrococcus -- growth & development
- Microscopy, Electron, Scanning
- Muscle, Skeletal -- chemistry
- Refrigeration
- Sensation
- Shear Strength
- Water -- analysis
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Publication Type: Comparative Study; Journal Article
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