Proximate, amino acid, fatty acid and mineral composition of raw and cooked camel (Camelus dromedarius) meat

British Food Journal

Volumn 113, Issue 4, 2011, Pages 482-493

  Kadim, I T ^a   Al Ani, M R ^a   Al Maqbaly, R S ^a   Mansour, M H ^a   Mahgoub, O ^a   Johnson, E H ^a  

^a SULTAN QABOOS UNIVERSITY   (Oman)

Author keywords

Animal products; Cooking; Meat; Minerals; Nutrition

Indexed keywords

ANIMALIA; CAMELUS DROMEDARIUS;

EID: 79954466925     PISSN: 0007070X     EISSN: None     Source Type: Journal    
DOI: 10.1108/00070701111123961     Document Type: Article

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