Effect of cooking temperatures on characteristics and microstructure of camel meat emulsion sausages

Hussein MH Mohamed, Mohamed MT Emara, Taha M Nouman
  • Journal of the Science of Food and Agriculture, October 2015, Wiley
  • DOI: 10.1002/jsfa.7468
The author haven't finished explaining this publicationThe author haven't finished explaining this publication
The following have contributed to this page: Dr Hussein Mohamed

In partnership with: