Lipid oxidation, protein degradation, microbial and...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2015 / 10 Vol. 63; Iss. 2

Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds

Maqsood, Sajid, Abushelaibi, Aisha, Manheem, Kusaimah, Al Rashedi, Aysha, Kadim, Isam Tawfik
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Volume:
63
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.03.106
Date:
October, 2015
File:
PDF, 1.75 MB
english, 2015
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