Structural Changes, Electrophoretic Pattern and Quality Attributes of Camel Meat Treated with Fresh Ginger Extract and Papain Powder | Heba Hussein Saleh Abdel-Naeem

Structural Changes, Electrophoretic Pattern and Quality Attributes of Camel Meat Treated with Fresh Ginger Extract and Papain Powder

Citation:: Abdel-Naeem, H. H. S., M. M. Talaat, K. Imre, A. Morar, V. Herman, and F. A. M. El-Nawawi, "Structural Changes, Electrophoretic Pattern and Quality Attributes of Camel Meat Treated with Fresh Ginger Extract and Papain Powder", Foods, vol. 11, pp. 1876, 2022.