Exploring the impact of various cooking techniques on the physicochemical and quality characteristics of camel meat product

OBJECTIVE: The objective of this study was to evaluate the effects of four different cooking techniques viz: boiling, grilling, microwave, and frying; on the physicochemical characteristics of camel meat. METHODS: Protein composition and their degradation as well as biochemical and textural changes...

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Detalles Bibliográficos
Autores principales: Bahwan, Mouza, Baba, Waqas N, Adiamo, Oladipupo, Hassan, Hassan Mohammed, Roobab, Ume, Abayomi, Olalere Olusegun, Maqsood, Sajid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Animal Bioscience 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10623037/
https://www.ncbi.nlm.nih.gov/pubmed/37402461
http://dx.doi.org/10.5713/ab.22.0238

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10623037/
https://www.ncbi.nlm.nih.gov/pubmed/37402461
http://dx.doi.org/10.5713/ab.22.0238

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