with the collaboration of Iranian Food Science and Technology Association (IFSTA)
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Effect of Ginger extract, citric Acid and ultrasound on physicochemical properties of Camel meat

Foroozan Jafari; Nafiseh Zamindar; Mohammad Goli; Zahra Ghorbani

Volume 16, Issue 2 , May and June 2020, , Pages 287-299

https://doi.org/10.22067/ifstrj.v16i2.81294

Abstract
  Introductıon: In developing countries, camel meat is used to provide nutrients, proteins, vitamins, and minerals but it usually has a tough texture. Marinating meat may improve its flavor and tenderness. It has been shown that plant enzymes such as papain, ginger, and Cucumis increase the meat's tenderness ...  Read More