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

African Journal of Biotechnology

Volumn 10, Issue 51, 2011, Pages 10478-10483

  Nikmaram, Parang ^a   Yarmand, Mohamad Said ^b   Emamjomeh, Zahra ^b  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Camel; Cook loss; Longissimus dorsi; Minerals; Proximate analysis

Indexed keywords

IRON; SODIUM;

ARTICLE; BRAISING; CAMEL; CONTROLLED STUDY; COOK LOSS; COW; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; FOOD QUALITY; HIGH TEMPERATURE PROCEDURES; INTERMETHOD COMPARISON; LONGISSIMUS DORSI; MEAT INDUSTRY; MICROWAVE COOKING; NUTRIENT CONTENT; ROASTING; SPECIES COMPARISON; VEAL;

CAMELIDAE;

EID: 80052670565     PISSN: 16845315     EISSN: None     Source Type: Journal    
DOI: 10.5897/ajb10.2534     Document Type: Article

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