A note on the influence of heat treatment, salting and smoking on the acceptability of camel meat products

Meat Science

Volumn 53, Issue 4, 1999, Pages 217-219

  Zegeye, Adamu ^a  

^a HARAMAYA UNIVERSITY   (Ethiopia)

Author keywords

Camel meat; Cooking; Ethiopia; Frying; Preference; Salting; Smoking

Indexed keywords

CAMELIDAE;

EID: 0033431145     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(99)00057-1     Document Type: Article

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