Effects of the Sous Vide and Conventional Electric Oven Cooking Methods on the Physio-Sensory Quality Attributes of Arabian Camel (Camelus dromedarius) Meat

Title
Effects of the Sous Vide and Conventional Electric Oven Cooking Methods on the Physio-Sensory Quality Attributes of Arabian Camel (Camelus dromedarius) Meat
Authors
Keywords
-
Journal
Processes
Volume 11, Issue 1, Pages 182
Publisher
MDPI AG
Online
2023-01-09
DOI
10.3390/pr11010182

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