Work

Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds

Year: 2015

Type: article

Source: LWT

DOI: 10.1016/j.lwt.2015.03.106

Authors: Sajid Maqsood, Aisha Abushelaibi, Kusaimah Manheem, Aysha Al Rashedi, Isam Tawfik Kadim

Institutions: Al Ain University, United Arab Emirates University, Sultan Qaboos University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: United Arab Emirates University

Award: G2509654034

OpenAlex ID: W1965284591

FWCI: 9.048

Cites: 36

Cited by: 91

Related to: 10