TY  - GEN
AU  - Mohamed,Hussein Mh
AU  - Emara,Mohamed Mt
AU  - Nouman,Taha M
TI  - Effect of cooking temperatures on characteristics and microstructure of camel meat emulsion sausages
SN  - 1097-0010
PY  - 2017///0523
KW  - Animals
KW  - Camelus
KW  - Connective Tissue
KW  - chemistry
KW  - Cooking
KW  - Egypt
KW  - Emulsions
KW  - Fermentation
KW  - Food Preferences
KW  - ethnology
KW  - Food Quality
KW  - Food Storage
KW  - Hot Temperature
KW  - adverse effects
KW  - Humans
KW  - Meat
KW  - analysis
KW  - Meat Products
KW  - Mechanical Phenomena
KW  - Micrococcus
KW  - growth & development
KW  - Microscopy, Electron, Scanning
KW  - Muscle, Skeletal
KW  - Refrigeration
KW  - Sensation
KW  - Shear Strength
KW  - Water
N1  - Publication Type: Comparative Study; Journal Article
UR  - https://doi.org/10.1002/jsfa.7468
ER  -