Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain | Heba Hussein Saleh Abdel-Naeem

Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain

Citation:: Abdel-Naeem, H. H. S., and H. M. H. Mohamed, "Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain", Meat Science, vol. 118, pp. 52-60, 2016.