Studies on tenderization and quality improvement of camel meat. 1- Sensory evaluation of steaks injected by fat mixtures

Studies on tenderization and quality improvement of camel meat. 1- Sensory evaluation of steaks injected by fat mixtures

Research Authors
Youssef, M.K.E. and Habib, A.T.
Research Department
Department of Food Science and Technology
Research Journal
J. of Sci. & Technology
Research Member
Mohamed Kamal El-Sayed Yussef
Research Pages
291-301
Research Rank
2
Research Vol
11
Research Year
1968