Influence of thawing and cooking methods on quality of Libyan camel meat
Other Title(s)
تأثير طرق فك التجميد و الطهي على جودة لحوم الأبل الليبية
Joint Authors
al-Nuayri, Nadi Abd al-Aziz
al-Jarbi, Ali Mukhtar
Abu Shannaf, Fatimah
Source
Annals of Agricultural Science, Moshtohor
Issue
Vol. 51, Issue 3 (30 Sep. 2013), pp.227-232, 6 p.
Publisher
Banha University Faculty of Agriculture
Publication Date
2013-09-30
Country of Publication
Egypt
No. of Pages
6
Main Subjects
American Psychological Association (APA)
al-Nuayri, Nadi Abd al-Aziz& al-Jarbi, Ali Mukhtar& Abu Shannaf, Fatimah. 2013. Influence of thawing and cooking methods on quality of Libyan camel meat. Annals of Agricultural Science, Moshtohor،Vol. 51, no. 3, pp.227-232.
https://search.emarefa.net/detail/BIM-751363
Modern Language Association (MLA)
al-Nuayri, Nadi Abd al-Aziz…[et al.]. Influence of thawing and cooking methods on quality of Libyan camel meat. Annals of Agricultural Science, Moshtohor Vol. 51, no. 3 (2013), pp.227-232.
https://search.emarefa.net/detail/BIM-751363
American Medical Association (AMA)
al-Nuayri, Nadi Abd al-Aziz& al-Jarbi, Ali Mukhtar& Abu Shannaf, Fatimah. Influence of thawing and cooking methods on quality of Libyan camel meat. Annals of Agricultural Science, Moshtohor. 2013. Vol. 51, no. 3, pp.227-232.
https://search.emarefa.net/detail/BIM-751363
Data Type
Journal Articles
Language
English
Record ID
BIM-751363
