Proximate, amino acid, fatty acid and mineral composition of raw and cooked camel ( Camelus dromedarius ) meat

Author: Kadim I.T.   Al-Ani M.R.   Al-Maqbaly R.S.   Mansour M.H.   Mahgoub O.   Johnson E.H.  

Publisher: Emerald Group Publishing Ltd

ISSN: 0007-070X

Source: British Food Journal, Vol.113, Iss.4, 2011-04, pp. : 482-493

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