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

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

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

Proteomics and Meat Quality Aspects of Chilled Goat Meat

The meat quality attributes and nutritional composition of three way synthetic pigs meat as influenced by age at slaughter

Growth Performance, Meat Quality, Meat Oxidation and Intestinal Bacterial Contents of Broilers Fed with Garcinia mangostana Peel Extract

Heat-stable Camel Milk-base Culture Medium Efficiency to Improve Microbiological Analysis of Raw Camel Milk