Meat Quality and Chemical Composition of Alxa Bactrian Camel

Effect of Plasma Electric Field Assistance on the Freezing Process and Ice Crystal Formation of Bactrian Camel Meat

An Investigation Into the Traditional Processing of Camel Meat as Khlii: A Dried, Cooked and Fatty Meat from Southwestern Algeria

Biochemical Characterization and Technological Potential of Lactic Acid Bacteria Strains Isolated from Dried and Salted Camel Meat (Kadid): A Traditionally Processed Meat Product of Southern Algeria

Quality of Fresh Camel Meat (Camelus dromedarius) Sold at Retail Houses in Bechar City (Southwest of Algeria): Physicochemical and Hygienic Approaches

Cultured Meat: The Upcoming Meat Production having Sustainable Benefits over Conventional Meat Production: A Review

Bactrian Camel (Camelus bactrianus) Milk Exosomes Promote Glucose Consumption in L6 Cells

Proteomics and Meat Quality Aspects of Chilled Goat Meat