A review of the growth, and of the carcass and meat quality characteristics of the one-humped camel (Camelus dromedaries)
- Author
- KADIM, I. T1 ; MAHGOUB, O1 ; PURCHAS, R. W2
[1] Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34 Al-Khoud, Muscat, Oman
[2] Institute of Food, Nutrition and Human Health, Massey University, Palmerston North, New Zealand - Source
Meat science. 2008, Vol 80, Num 3, pp 555-569, 15 p ; ref : 2 p.1/2
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Camel Meat composition Meat processing Meat quality Nutritive value
- Keyword (fr)
- Article synthèse Composition chimique Produit carné Qualité Valeur nutritive Viande
- Keyword (en)
- Review Chemical composition Meat product Quality Nutritive value Meat
- Keyword (es)
- Artículo síntesis Composición química Producto de carne Calidad Valor nutritivo Carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A16 Vertebrates: anatomy and physiology, studies on body, several organs or systems / 002A16E Feeding. Feeding behavior
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries Vertebrates : anatomy and physiology, studies on body, several organs or systems
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20678877
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2008.02.010 
https://dx.doi.org/10.1016/j.meatsci.2008.02.010
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