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pro vyhledávání: '"Mouza Bahwan"'
Autor:
Mouza Bahwan, Waqas N Baba, Oladipupo Adiamo, Hassan Mohammed Hassan, Ume Roobab, Olalere Olusegun Abayomi, Sajid Maqsood
Publikováno v:
Animal Bioscience, Vol 36, Iss 11, Pp 1747-1756 (2023)
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 degradat
Externí odkaz:
https://doaj.org/article/1d275ff05abf464e9f74b9d87637d1ad
