Potential of camel meat as a nontraditional high quality source of protein for human consumption

Animal Frontiers

Volumn 4, Issue 4, 2014, Pages 13-17

  Kadim, Isam T ^a   Mahgoub, Osman ^a   Mbaga, Msafiri ^a  

^a SULTAN QABOOS UNIVERSITY   (Oman)

Author keywords

Camel; Meat processing; Meat production; Meat quality and composition; Population

Indexed keywords

EID: 84941810898     PISSN: 21606056     EISSN: 21606064     Source Type: Journal    
DOI: 10.2527/af.2014-0028     Document Type: Article

References (25)

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