| Autor: |
Hithem Bougherara, Amira Leila Dib, Said Boukhechem, Assia Bouaziz, Louiza Kadja, Khireddine Ghougal, Ibtissem Oubira, Zahia Chari, Nessrine Sana Kerrour, Melisa Lamri, Nedjoua Lakhdara, El-Hacene Bererhi |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
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| Zdroj: |
Biology and Life Sciences Forum, Vol 22, Iss 1, p 11 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2673-9976 |
| DOI: |
10.3390/blsf2023022011 |
| Popis: |
Camel meat is considered as good source of nutrition, its taste and texture are similar to that of cattle and has an amino acid content ten times higher than that of the latter. Moreover, its consumption is very low and the manufacture and marketing of cameline meat products are very neglected. The objective of this work is to promote camel’s meat and the derived products from it. Thus, the industry sector should launch and invest in the production of large ranges of camel meat, in order to meet consumer demands. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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