African Journal of Biotechnology - Article Cited by

African Journal of
Biotechnology

Abbreviation: Afr. J. Biotechnol.
Language: English
ISSN: 1684-5315
DOI: 10.5897/AJB
Start Year: 2002
Published Articles: 12487

Full Length Research Paper

Effect of cooking methods on chemical composition, quality and cook loss of camel muscle (Longissimus dorsi) in comparison with veal

Parang Nikmaram1*, Mohamad Said Yarmand2 and Zahra Emamjomeh2

1Department of Food Science, Faculty of Agriculture, Mahabad branch, Islamic Azad University, Mahabad 59135, Iran. 2Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.
Email: [email protected]

Article Number - 574508232499
Vol.10(51), pp. 10478-10483 , September 2011
https://doi.org/10.5897/AJB10.2534

Accepted: 29 April 2011
Published: 30 September 2011

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

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Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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