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Volumn 41, Issue , 2015, Pages 212-220

Characterisation of the lipid and protein fraction of fresh camel meat and the associated changes during refrigerated storage

Author keywords

Camel meat; Fatty acid analysis; Food analysis; Food composition; Food processing; Lipid oxidation; Protein characterisation; Proteolysis

Indexed keywords


EID: 84925944276     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2014.12.027     Document Type: Article
Times cited : (52)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.