Mohamed, Hussein Mh <br/><br/>
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 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.7468  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Camelus<br/>Connective Tissue--chemistry<br/>Cooking<br/>Egypt<br/>Emulsions<br/>Fermentation<br/>Food Preferences--ethnology<br/>Food Quality<br/>Food Storage<br/>Hot Temperature--adverse effects<br/>Humans<br/>Meat--analysis<br/>Meat Products--analysis<br/>Mechanical Phenomena<br/>Micrococcus--growth & development<br/>Microscopy, Electron, Scanning<br/>Muscle, Skeletal--chemistry<br/>Refrigeration<br/>Sensation<br/>Shear Strength<br/>Water--analysis