CHANGES IN CAMEL AND CATTLE MEAT DURING CHILLING PRESERVATION
The intent of the current study was to assess the changes concerning beef and camel meat during chilling at 4 °C and their role in the shelf life of camel and cattle meat. The studied parameters included sensory (colour, odour, consistency and appearance). Microbiological characteristics (total bact...
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| Hauptverfasser: | , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
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Full contents: Assiut University, Faculty of Veterinaty Medicine
2022-04-01
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| Schriftenreihe: | Assiut Veterinary Medical Journal |
| Schlagworte: | |
| Online-Zugang: | https://avmj.journals.ekb.eg/article_231079_207a2b326612e72140f5a0b4171ebd85.pdf |
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