Effect of cooking temperatures on characteristics and microstructure of camel meat emulsion sausages.

Mohamed, Hussein Mh

Effect of cooking temperatures on characteristics and microstructure of camel meat emulsion sausages. [electronic resource] - Journal of the science of food and agriculture Jul 2016 - 2990-7 p. digital

Publication Type: Comparative Study; Journal Article

1097-0010

10.1002/jsfa.7468 doi


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