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Publications by Ali Meawad Ahmad
Quality Assessment of Nutritional Value and Safety of Different Meat
Journal of Food: Microbiology, Safety & Hygiene
Related publications
Muscle Characteristics and Meat Quality of Lambs, Grown on Different Nutritional Planes. IV. Effect on Meat Quality
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Nutritional Quality Assessment of Different Muscles Derived From 15-Year-Old Female Emus (Dromaius Novaehollandiae): Meat Physicochemical Traits and Sensory Scores
Czech Journal of Animal Science
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Updated Review: Quality Parameters and Nutritional Values of Ostrich Meat
SSR Institute of International Journal of Life Sciences
Nutritional Value of Horse Meat and Products on the Slovenian Market
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Nutritional Value of Poultry Meat Utilized in the Dogs Diet
Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura, Alimentaria, Piscaria et Zootechnica
Technological and Nutritional Properties of Ostrich, Emu, and Rhea Meat Quality
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Nutritional Value and Sensory Acceptance of Fermented Meat Sauce “Shishibishio” With Neutrase and Flavourzyme Enzyme Under Different Salt Concentrations
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Muscle Characteristics and Meat Quality of Lambs, Grown on Different Nutritional Planes. III. Effect on Muscle Ultrastructure.
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Nutritional Value and Fatty Acid Composition of Some Traditional Argentinean Meat Sausages
Food Science and Technology
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