Characterisation of the lipid and protein fraction of fresh camel meat and the associated changes during refrigerated storage

出版年份 2015 全文链接

标题

作者

关键词

Camel meat, Food composition, Proteolysis, Fatty acid analysis, Protein characterisation, Lipid oxidation, Food analysis, Food processing

出版物

Volume 41, Issue -, Pages 212-220

出版商

Elsevier BV

发表日期

2015-02-22

DOI

10.1016/j.jfca.2014.12.027

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